Cannellini Minestrone with Macaroni &Amp; Parmesan Ciabatta

This hearty minestrone keeps things classic with tomatoes, cannellini beans, tender vegetables, garlic, Italian seasoning and small macaroni pasta. The pasta is cooked separately until just shy of al dente, then finished in the soup so it stays pleasantly firm instead of turning soft. A quick Parmesan garlic ciabatta makes the perfect crisp, buttery side for dipping.

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Ingredients

2 tablespoons butter, softened and dividedView ingredient guideLike ingredientDislike ingredient

13.4 ounces cannellini beans, drainedView ingredient guideLike ingredientDislike ingredient

1 carrot, peeled, halved lengthwise, and thinly slicedView ingredient guideLike ingredientDislike ingredient

1 teaspoon celery saltView ingredient guideLike ingredientDislike ingredient

1 ciabatta bread, halved horizontallyView ingredient guideLike ingredientDislike ingredient

13.76 ounces crushed tomatoesView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, dividedView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian seasoningView ingredient guideLike ingredientDislike ingredient

3 ounces macaroni pastaView ingredient guideLike ingredientDislike ingredient

4 teaspoons olive oil, dividedView ingredient guideLike ingredientDislike ingredient

1/4 cup Parmesan cheese, dividedView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

2 scallions, thinly sliced, whites and greens separatedView ingredient guideLike ingredientDislike ingredient

2 vegetable stock concentratesView ingredient guideLike ingredientDislike ingredient

1 yellow onion, dicedView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Set 1 tablespoon of the butter out to soften. Wash and dry the produce. Peel the carrot, halve it lengthwise and thinly slice it crosswise. Dice the onion. Thinly slice the scallions, keeping the whites and greens separate. Mince 1 garlic clove and leave the second clove whole for the bread. Drain the cannellini beans.
2. In a second large pot, heat about half the olive oil over medium-high heat. Add the carrot and onion and cook, stirring occasionally, until slightly softened, 4 to 6 minutes.
3. Add the remaining olive oil to the pot with the vegetables. Stir in the scallion whites, minced garlic, Italian seasoning and celery salt. Cook until the garlic and spices are fragrant, 1 to 2 minutes.
4. Add the macaroni to the boiling salted water and cook until just shy of al dente, 9 to 11 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta well and set it aside.
5. While the pasta cooks, move an oven rack to the top position and preheat the broiler to high. Add the crushed tomatoes, vegetable stock concentrates and 2 cups water to the pot with the vegetables. Bring to a boil, then reduce to a simmer. Stir in the drained cannellini beans and simmer until the vegetables and beans are tender, 8 to 10 minutes.
6. Stir the drained pasta and the reserved pasta cooking water into the soup. Simmer until the macaroni is al dente, 2 to 3 minutes. Season with salt and pepper.
7. For the garlic bread, halve the remaining garlic clove. Place the halved ciabatta on a baking sheet or piece of foil and broil until golden and crisp, 2 to 3 minutes. Rub the cut sides with the halved garlic clove, spread with the softened tablespoon of butter, sprinkle with half the Parmesan and season with salt and pepper. Return to the broiler until the cheese melts, about 1 minute. Cut each piece diagonally.
8. Stir the remaining 1 tablespoon butter into the soup until melted. Taste and adjust with salt and pepper. Divide the soup between bowls and top with the scallion greens and remaining Parmesan. Serve with the Parmesan garlic ciabatta.

Recipe Tips

FAQ

Why cook the pasta separately for this minestrone?

Cooking the macaroni separately helps control the texture. It is drained just before al dente, then finished briefly in the soup.

Can I use a toaster oven for the Parmesan garlic ciabatta?

Yes. The ciabatta can be toasted and melted in a toaster oven instead of under a broiler.

What toppings finish the soup?

The bowls are finished with sliced scallion greens and the remaining Parmesan cheese.

How is the garlic flavor added to the bread?

The toasted ciabatta is rubbed with the cut side of a garlic clove before being spread with butter and topped with Parmesan.