Minestrone and Garlic Bread

Minestrone and Garlic Bread

Serves 4

For the Minestrone

2 ribs celery, diced

2 carrots, diced

1 medium white onion, diced

3 cloves garlic, minced

1 cup fresh green beans, snapped into bite sized pieces

4 cups vegetable stock

1 28 oz can diced tomatoes

1 15 oz can butter beans or cannellini beans

2 bay leaves

1 t dried oregano

1 t dried thyme

2 T olive oil

½ cup ditalini or other small dry pasta

Salt and Pepper to taste

For the Garlic Bread

1 French baguette (about 10-12” in length)

4 T unsalted butter, softened or melted*

2 garlic cloves, crushed

1 t garlic powder

1 t Italian seasoning

Add the olive oil to a large pot or Dutch oven over medium heat. Add the carrot, celery and onion and garlic and sweat for 5-7 minutes or until softened. Add the oregano, thyme, bay leaves and season with salt and pepper. Add in the vegetable stock, green beans and canned tomatoes. Bring to a simmer and cook for 15-20 minutes, covered.

Drain the can of beans and add to the pot along with the pasta. Return soup to a simmer and cook for 10 minutes or until pasta is al dente.

While the soup cooks, slice the baguette from end to end. Mix the butter, garlic, garlic powder and Italian seasoning together in a small bowl. Spread garlic butter evenly over both side of the bread. Bake at 400 for 8-10 minutes or until lightly browned.

Serve the soup with slices of the warm bread and garnish with extra virgin olive oil, minced parsley and/or freshly grated parmigiano Reggiano cheese.

*If you wanted to keep this dish totally vegan just swap the butter for olive oil for the garlic bread or use a plant-based butter alternative.