Tomato Minestrone Soup With Garlic Bread Croutons Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add garlic, tomato paste, and Italian seasoning. Cook for another minute.
• STEP 3.Add diced tomatoes, vegetable broth, and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Add beans, pasta, and zucchini. Cook for an additional 10 minutes or until pasta is tender.
• STEP 5.Season with salt and pepper to taste. Serve hot with garlic bread croutons on top.
• STEP 6.For the garlic bread croutons, preheat the oven to 350°F. Cut bread into cubes and toss with melted butter, minced garlic, and Italian seasoning. Spread on a baking sheet and bake for 10-15 minutes until golden and crispy.

Cooking Tips

• Feel free to customize the vegetables in the soup according to your preference.
• You can use any type of pasta you like, such as macaroni, penne, or fusilli.
• To make the soup more filling, you can add cooked chicken or sausage.
• For a creamier texture, you can blend a portion of the soup before adding the pasta and vegetables.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve the soup with a sprinkle of grated Parmesan cheese and a side of crusty bread for a complete meal.