Gabrielle Hamilton’s Minestrone Soup with Grilled Cheese Sandwiches Recipe
Minestrone soup is a traditional Italian soup that is known for its versatility and ability to use up leftover vegetables.
This is vegetarian and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.
Ingredients
- 2 tablespoon Olive Oil
- 1 medium Onion
- 2 medium Carrot
- 2 medium Celery Stalks
- 4 minced Garlic Cloves
- 1 large Tomato
- 1 medium Zucchini
- 1 medium Potato
- 1 cup Cabbage
- 1 can Cannellini Beans
- 4 cup Vegetable Broth
- 1 cup Dried Pasta
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Basil Leaves
- 4 tablespoon Parmesan Cheese
- 8 slices Bread Slices
- 4 slices Cheddar Cheese
- 4 tablespoon Butter
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook until vegetables are tender.
- Add tomato, zucchini, potato, cabbage, cannellini beans, and vegetable broth. Bring to a boil and simmer for 20 minutes.
- Add dried pasta, salt, and black pepper. Cook for another 10 minutes or until pasta is tender.
- Stir in basil leaves and grated Parmesan cheese.
- Meanwhile, prepare the grilled cheese sandwiches. Butter one side of each bread slice. Place cheddar cheese slices between two slices of bread, with the buttered side facing out.
- Heat a skillet over medium heat. Place the sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted.
- Serve the minestrone soup with grilled cheese sandwiches on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 50g17%
- Sugars 8g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.