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tomato minestrone soup with garlic bread croutons

servings:Makes 4
prep time:
20 minutes
cook time:
20 minutes
total time:
40 minutes


  • 2 tbsp. olive oil
  • 1/4 lb. pancetta (diced)
  • 1 lb. zucchini (seeded,cut in strips and chopped)
  • 2 stalks celery with leafy tops (finely chopped)
  • 1 sm carrot (finely chopped)
  • 1 onion (finely chopped)
  • 1 bay leaf
  • 3 cloves garlic (finely chopped)
  • salt & pepper
  • 32 ounce chicken stock (4 cups)
  • 1 15 ounce can cannellini beans (rinsed)
  • 1 15 ounce can tomato puree
  • 1/2 lb. mini penna
  • a handful basil torn in pieces
garlic bread croutons
  • baguette bread (thick sliced)
  • 1 stick butter (melted)
  • 1 lb. fresh asiago cheese (shredded)
  • 2 cloves garlic (minced)
  • olive oil



  • 1

    in soup pot heat olive oil over medium high. add pancetta cook until browned. add zucchini, celery, carrots, onions, bay leaf and 2 cloves garlic. season with salt and pepper and cook until vegetables are tender 7 to 8 minutes.

  • 2

    stir in chicken stock, beans and tomato puree. bring to a boil. add pasta and cook until al dente. stir in basil and lower heat to low. cook for 5 to 10 minutes.

garlic bread croutons

  • 1

    turn broiler on high. place baguette slices on cookie sheet drizzle with olive oil broil until light brown. remove from oven flip over on other side let cool for 5 minutes.

  • 2

    add minced garlic to butter mix well. spread on untoasted side of baguettes. add asiago cheese, place under broiler until golden brown.

  • 3

    serve with soup.



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