Minestrone Soup with Crispy Toasts

Name: Minestrone Soup with Crispy Toasts
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Italian
Ingredients: 1 package Sister Schubert’s® Wheat Dinner Yeast Rolls, thawed; 1/3 to 1/2 cup olive oil; Fresh chopped herbs; 1 cup white onion, chopped; 1 cup celery, chopped; 1 cup carrots, chopped; 2 cloves garlic, minced; 8 cups vegetable stock; 1 teaspoon dried Italian herb blend; 1 cup zucchini, chopped; 1 small bunch fresh kale, finely chopped; 1 can (15 1/2 ounces) white beans, rinsed well; 2 cups cooked pasta, orzo or ditali; Salt and pepper; Parmesan cheese, grated

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The complex flavor of minestrone soup is matched perfectly by the delicious simplicity of toasted Sister Schubert’s® Wheat Dinner Yeast Rolls.

READY In

90 Minutes

PREP TIME

30 Minutes

COOK TIME

60 Minutes

SERVES

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Step 1:

For the toasts, preheat oven to 375°F. Slice wheat dinner rolls in half. Brush open side of each roll with olive oil.

Step 2:

Place rolls on baking sheet, sprinkle with salt and pepper and/or fresh herbs. Bake 7 to 10 minutes or until rolls are golden.

Step 3:

In a Dutch oven or soup pot, sauté onion, celery, and carrot in olive oil for several minutes. Add garlic, vegetable stock and Italian herb blend; reduce heat until soup is at a simmer. Simmer for 30 minutes.