Best 3 Minestrone With Sauteed Croutons And Parmigiano Reggiano Recipes

Minestrone, a classic Italian soup, is a hearty and flavorful dish that combines a variety of vegetables, beans, and pasta in a rich broth. Often served with a side of crusty bread or croutons, this versatile soup can be customized to suit individual tastes and preferences. This article presents a delicious Minestrone recipe featuring an array of fresh vegetables, cannellini beans, ditalini pasta, and a flavorful broth infused with herbs and spices. Accompanying the Minestrone recipe are two additional recipes: one for homemade croutons, perfect for adding a crispy touch to the soup, and another for freshly grated Parmigiano-Reggiano cheese, an essential topping that enhances the soup's savory flavors. Together, these recipes offer a complete and satisfying meal that is not only delicious but also packed with wholesome ingredients.

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

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 stalk celery, chopped
4 cloves garlic, chopped
2 large carrot, diced
1/4 pound pancetta, thinly sliced
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, 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, coarsely chopped
Salt and pepper
Grated Parmigiano-Reggiano cheese

Steps:

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.
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.

MINESTRONE WITH PARMIGIANO-REGGIANO

Minestrone With Parmigiano-Reggiano image

Make and share this Minestrone With Parmigiano-Reggiano recipe from Food.com.

Provided by ratherbeswimmin

Time 9h

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 garlic cloves, minced
1 cup coarsely chopped sweet onion
1 cup coarsely chopped carrot
1 cup coarsely chopped celery
1 tablespoon finely chopped fresh rosemary
1 (14 1/2 ounce) can plum tomatoes, with their juice
1/4 cup dry white wine
2 medium zucchini, cut into 1/2-inch rounds
1 (15 ounce) can small white beans, drained and rinsed
1 head escarole or 1 head savoy cabbage, cut into small pieces
8 ounces green beans, ends snipped, cut into 1-inch pieces
1 medium head cauliflower, cut into 1-inch pieces
parmigiano-reggiano cheese, rind cut into 1/2-inch pieces
1/2-1 cup finely grated parmigiano-reggiano cheese, for garnishing
2 cups vegetable broth
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 ounces cooked small shell pasta (shells, or ditalini)

Steps:

Heat oil in a large skillet over med-high heat; add the garlic, onion, carrots, celery, and rosemary; saute until the vegetables begin to soften, 4-5 minutes.
Add in the tomatoes and wine; allow some of the liquid to evaporate from the pan.
Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker; add in the zucchini, white beans, cabbage, green beans, cauliflower, Parmigiano-Reggiano rind, broth, salt, and pepper.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Stir in the cooked pasta at the end of the cooking time; cover, and set on warm until ready to serve.
Serve the soup garnished with the grated Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 267.7, Fat 2.5, SaturatedFat 1.1, Cholesterol 3.6, Sodium 445.3, Carbohydrate 49.2, Fiber 10.3, Sugar 6.8, Protein 13.8

Tips:

Use a variety of vegetables. This will give your minestrone a more complex flavor and texture. Some good vegetables to use include carrots, celery, onions, leeks, potatoes, zucchini, and tomatoes.
Don't be afraid to experiment with different beans and lentils. Cannellini beans, kidney beans, and lentils are all good choices. You can also use a combination of different beans and lentils.
Use a good quality broth. This will make a big difference in the flavor of your minestrone. You can use chicken broth, vegetable broth, or even beef broth.
Season your minestrone to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of pesto to brighten up the flavor.
Serve your minestrone with crusty bread or croutons. This will help to soak up the delicious broth.

Conclusion:

Minestrone is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious minestrone that the whole family will enjoy.