"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Minestrone Soup with Garlic & Parmesan Croutons Recipe

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This recipe for Minestrone Soup with Garlic & Parmesan Croutons, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy (Luis) Thordsen
Added: Sunday, February 26, 2006


2 Tbls olive oil
1 small onion, chopped
2 carrots, sliced
2 red potatoes, diced
1 (16 oz) can diced tomatoes
3 cups chicken broth
1 ounce small macaroni type pasta
1 large clove garlic, chopped fine
3 slices sourdough bread
1 tsp minced parsley leaves
1 Tbls grated parmesan cheese
1 small zucchini, diced
1 cup chopped romaine lettuce

In a large suacepan heat 1 Tbls oil. Saute onion, carrots, potatoes, with salt to taste, until browned.
Add tomatoes and their liquid, broth, and pasta and simmer until pasta and vegetables are tender.
In a skillet, saute garlic in remaining Tbls oil until golden, then discard with a slotted spoon. In the garlic flavored oil, fry bread seasoned with salt until golden on all sides. Remove skillet from heat and add parsley and Parmesan cheese, tossing bread to coat well. Cut bread into large croutons. Add zucchini and half of the croutons to the soup and simmer for 5 minutes or until zucchini is almost tender. Stir in romaine and simmer for 5 more minutes. Serve soup sprinkled with remaining croutons.

Number Of Servings:
Number Of Servings:
5 cups




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