Best 2 Minestrone With Garlic Croutons Recipes

Minestrone with garlic croutons is a classic Italian soup bursting with savory flavors and healthy vegetables. This hearty and versatile soup is perfect for a comforting meal on a chilly day. With its combination of fresh vegetables, tender pasta, and a flavorful broth, minestrone is a crowd-pleaser that's sure to warm your soul and leave you feeling satisfied. The addition of crispy garlic croutons adds a delightful crunch and garlicky flavor that elevates this soup to the next level. So, gather your ingredients and let's embark on a culinary journey to create the very best minestrone with garlic croutons that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

MINESTRONE WITH SAUTEED CROUTONS AND PARMIGIANO-REGGIANO

Minestrone with Sauteed Croutons and Parmigiano-Reggiano image

Provided by Bobby Flay

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1/4 cup olive oil
2 cloves garlic, smashed
6 slices Italian bread, crusts removed and cut into 1/4-inch dice
Salt
3 tablespoons olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound pancetta, thinly sliced
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, washed and finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups water
2 cups chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
3 cups cooked cannellini beans
1 cup spinach leaves, washed and coarsely chopped
Salt and pepper
Grated Parmigiano-Reggiano cheese

Steps:

For the Sauteed Croutons: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
For the Soup: Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.

MINESTRONE WITH GARLIC AND PARMESAN CROUTONS

Minestrone with Garlic and Parmesan Croutons image

Categories Soup/Stew Garlic Leafy Green Pasta Tomato Vegetable Quick & Easy Parmesan Zucchini Winter Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 small onion, cut into 1/4-inch-thick slices
1 carrot, cut into 1/4-inch-thick slices
1 small red potato, cut into 1/2-inch dice
a 14- to 16-ounce can peeled whole tomatoes including their juice
1 1/4 cups low-salt chicken broth
1 ounce (about 2 tablespoons) dried ditalini or other small macaroni-type pasta
1 large garlic clove, sliced
2 slices homemade-type white bread, cut into 1/2-inch cubes
1 teaspoon minced fresh parsley leaves
1 tablespoon freshly grated Parmesan cheese
1 small zucchini (about 6 ounces), washed and cut into 1/2-inch dice
1 cup chopped romaine lettuce

Steps:

In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, carrot, and potato with salt to taste until vegetables are lightly browned. Add tomatoes and their liquid, broth, and pasta and simmer, stirring to break up tomatoes, 10 minutes, or until pasta and vegetables are tender.
In a skillet sauté garlic in remaining tablespoon oil over moderately high heat until golden and discard with a slotted spoon. In garlic-flavored oil fry bread, seasoned with salt, over moderate heat, stirring occasionally, until golden on all sides. Remove skillet from heat and add parsley and Parmesan, tossing croutons to coat well.
Add zucchini and half the croutons to tomato mixture and simmer, stirring occasionally, 5 minutes, or until zucchini is almost tender and croutons are dissolved. Stir in romaine and cook 1 minutes.
Serve soup sprinkled with remaining croutons.

Tips:

Use a variety of vegetables for a more flavorful and colorful minestrone. Some good options include carrots, celery, onions, zucchini, green beans, and tomatoes.
Don't be afraid to experiment with different types of beans and pasta. Cannellini beans, kidney beans, and penne pasta are all popular choices.
Add some protein to your minestrone by including cooked chicken, beef, or sausage. You can also add some cooked rice or barley for a heartier soup.
Season your minestrone to taste with salt, pepper, garlic, and other herbs and spices. A bay leaf or two can also add a nice flavor.
Serve your minestrone with a side of crusty bread or garlic croutons.

Conclusion:

Minestrone is a delicious and versatile soup that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables and beans, and it's also a healthy and affordable meal. With so many different variations to choose from, there's sure to be a minestrone recipe that everyone will love.