Cannellini Bean Minestrone Soup with Parmesan Croutons

Cannellini Bean Minestrone Soup with Parmesan Croutons

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 24, 2016.
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A delicious veggie minestrone!

Ingredients

CANNELLINI BEAN MINESTRONE SOUP

  • 1 tablespoon olive oil
  • 1/2 brown onion, finely diced
  • 1 clove garlic, finely chopped
  • 1 carrot, peeled and diced 1cm
  • 2 stalks celery, diced 1cm
  • 2 silverbeet leaves, leaves and stalks finely chopped
  • 1 sachet chipotle salt
  • 1 tablespoon finely chopped rosemary leaves
  • 1 can cannellini beans
  • 1/4 cup red wine/vegetable stock
  • 1 carton chopped tomatoes
  • 40g semi-dried tomatoes, chopped
  • 1 cup vegetable stock
  • 1 cup water
  • 1/2 teaspoon sugar
  • 1/2 teaspoon balsamic vinegar
  • 2–3 tablespoons chopped oregano leaves

PARMESAN CROUTONS

  • 150g Turkish loaf with olives
  • 1 tablespoon olive oil
  • 1/2 block parmesan cheese

TO SERVE

  • 2 tablespoons chopped basil leaves and stalks
  • 2–3 tablespoons finely grated parmesan cheese (optional)

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Heat oil in a large pot (with a lid) on medium heat. Cook onion, garlic, carrot, celery, silverbeet stalks (reserve leaves for later), chipotle salt and rosemary for 4–5 minutes, stirring often, until vegetables start to soften. Drain and rinse cannellini beans and set aside.
  3. Add wine/stock and simmer until nearly all evaporated, 1–2 minutes.
  4. Stir through chopped tomatoes, semi-dried tomatoes, stock, water, sugar and balsamic vinegar and bring to the boil. Reduce heat to low-medium and simmer, covered for 20 minutes, until vegetables are tender.
  5. While soup is cooking, dice Turkish loaf 3cm and toss with olive oil on prepared tray. Finely grate parmesan cheese over the top of bread and bake for 10–12 minutes, until golden and crispy.
  6. Stir silverbeet leaves, cannellini beans and oregano through soup and cook a further 2–3 minutes, until vegetables are soft. Season to taste with salt and pepper.
  7. Ladle cannellini bean minestrone soup into bowls and top with parmesan croutons. Garnish with basil and extra grated parmesan, if desired.

Nutritional Information

Energy 2378 kj
568 kcal
Protein 24.8g
Carbohydrate 66.1g
Fat 17.9g