Tomato Minestrone Soup with Garlic Bread Croutons

By charlotteh371

Yields: 4 servings

Ingredients

• 2 2
• tablespoons extra-virgin olive oil (EVOO)
• 1/4 1/4
• pound pancetta or thick-cut prosciutto, finely chopped (optional)
• 1 1
• pound zucchini, cut into strips lengthwise (discarding the seedy centers), then cut into small pieces
• 2 2
• ribs celery with leafy tops, finely chopped
• 1 1
• small carrot, finely chopped
• 1 1
• onion, finely chopped
• 1 1
• bay leaf
• 3 3
• cloves garlic, finely chopped
• Salt and pepper
• 1 1
• 32 ounce container (4 cups) chicken or vegetable stock
• 1 1
• 15 ounce can cannellini beans, rinsed
• 1 1
• 15 ounce can tomato puree or crushed tomatoes
• 1/4 1/4
• pound whole wheat penne or other short-cut pasta
• A handful basil, torn into pieces
• 2 2
• tablespoons butter
• 4 4
• thick slices italian bread
• 1/2 About 1/2 cup freshly grated parmigiano-reggiano
• Finely chopped parsley, for garnish

Preparation

Step 1

In a soup pot, heat the EVOO, a couple of turns of the pan, over medium-high heat. Add the pancetta or prosciutto, if using, and cook until browned, a couple of minutes. Add the zucchini, celery, carrot, onion, bay leaf and 2 cloves garlic; season with salt and pepper. Cook until the vegetables are tender, 7 to 8 minutes.

reheat the broiler and position a rack in the middle of the oven. Stir the chicken stock, beans and tomatoes into the soup and bring to a boil. Add the pasta and cook until al dente. Stir in the basil and lower the heat to low.

Meanwhile, in a small saucepan, melt the butter over low heat. Add in the remaining 1 clove garlic and swirl for a minute or so; remove from the heat.