Hearty Minestrone Soup with Parmesan Garlic Bread

This classic minestrone soup is a celebration of simple, wholesome ingredients. Tender carrots, sweet onions, creamy cannellini beans and macaroni pasta swim in a rich tomato broth seasoned with Italian herbs. The secret to perfectly al dente pasta? Par-cooking it separately before adding it to the soup, so every bite is toothsome and satisfying.

But no minestrone is complete without a side of crunchy garlic bread. Here, ciabatta is toasted under the broiler, rubbed with fresh garlic, slathered with butter and topped with Parmesan until golden and bubbly. Dip it into the soup for the ultimate comfort food experience.

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Ingredients

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

13.4 ounce Cannellini BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

6 ounce Macaroni PastaView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, take 1 tablespoon of butter out to soften. Wash and dry all produce. Peel the carrot, halve it lengthwise, then slice thinly crosswise. Halve, peel and dice the onion. Trim the scallions, then slice thinly, separating the white parts from the green tops. Mince 1 clove of garlic. Drain the cannellini beans.
2. Heat a large drizzle of olive oil in another large pot over medium-high heat. Add the sliced carrot and diced onion. Cook, stirring occasionally, until slightly softened, about 4-6 minutes. Add another large drizzle of olive oil, then stir in the scallion whites, minced garlic, Italian seasoning and celery salt. Cook until fragrant, 1-2 minutes.
3. Once the water is boiling, add half of the macaroni pasta to the pot (save the rest for another use). Cook until just shy of al dente, about 9-11 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
4. Meanwhile, adjust an oven rack to the top position and preheat the broiler to high. (If you have a toaster oven, you can use that instead.) Add the crushed tomatoes, veggie stock concentrates and 2 cups of water to the pot with the vegetables. Bring to a boil, then reduce the heat to a simmer. Stir in the drained beans and let simmer until the vegetables and beans are tender, 8-10 minutes. Stir in the par-cooked pasta and the reserved pasta cooking water. Simmer until the pasta is al dente, 2-3 minutes. Season with salt and pepper to taste.
5. Halve the remaining garlic clove. Cut the ciabatta bread in half horizontally, as if making a sandwich. Place the bread halves on a baking sheet or a piece of foil and toast under the broiler (or in a toaster oven) until golden brown and crisp, 2-3 minutes. Remove from the oven, rub the cut sides with the cut garlic, then spread with the softened butter. Sprinkle with half of the Parmesan cheese and season with salt and pepper. Return to the oven and broil until the cheese has melted, about 1 minute. Cut each half diagonally to make four pieces.
6. Stir the remaining 1 tablespoon of butter into the soup until melted. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls, garnish with the scallion greens and the remaining Parmesan cheese. Serve with the garlic bread for dipping.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, small pasta shapes like ditalini, small shells or elbow macaroni work well. Adjust cooking time according to package directions.

Can I make this soup ahead of time?

Absolutely. The soup can be made a day in advance and reheated. The pasta may absorb some liquid, so add a splash of water or broth when reheating.

How can I add more protein?

You can add cooked Italian sausage, shredded chicken or extra beans. If adding meat, brown it first in the pot before adding the vegetables.