Packed full of vegetables and greens, this minestrone soup recipe is healthy enough to justify noshing on copious amounts of piping hot garlic bread. This is a great make ahead meal, you can even freeze it to pull out later for a quick weeknight meal. This is a meatless recipe, but you still get around 8g of protein from the cannellini beans, making this a great vegetarian meal!
Minestrone with Garlic Rubbed Bread
Yield: 2 servings
Cook Time: 35 minutes
- 4 tablespoons extra virgin olive oil
- 3 garlic cloves, divided
- 1 medium shallot, finely chopped
- 2 medium carrots, cut into ¼-inch dice
- 2 medium celery stalks, cut into ¼-inch dice
- 1 ½ tablespoons tomato paste
- 1 One 15-ounce can Italian plum tomatoes, drained (juices reserved) and tomatoes coarsely chopped
- 3 cups vegetable stock
- 1 cup swiss chard leaves, stems discarded and shredded
- 1 small wedge Parmigiano-Reggiano, rind sliced and reserved, parmesan finely grated
- 1 cup canned cannellini beans, drained and rinsed
- 1 small loaf crusty rustic bread
- Salt and Freshly Ground Black Pepper
In a medium saucepan add 2 tablespoons of the olive oil and place over medium heat. Stir in 2 garlic cloves, shallots, carrots and celery. Cook until the vegetables are tender, 8 to 10 minutes. Season with salt and pepper and add the tomato paste.
Cook, stirring constantly with a wooden spoon, for 2 minutes. Add the chopped tomatoes, tomato juice and the vegetable stock. Stir in the swiss chard and the Parmesan rind and bring to a simmer. Cook for 15 to 20 minutes then stir in the beans and simmer until the beans are heated through. Season with salt and pepper and discard the parmesan rind.
Preheat the oven to 350°F. Once the beans are added to the minestrone, place the bread slices on a baking sheet and drizzle with 2 tablespoons of olive oil. Place in the oven and toast until the bread is browned around the edges, about 10 minutes. Peel and slice the remaining garlic clove in half.
Remove the bread from the oven and rub the inside with the garlic. Ladle the minestrone into bowls and top with grated parmesan cheese. Serve with toasted garlic bread.