Minestrone Soup with Crispy Toasts
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
For the toasts, preheat oven to 375°F. Slice wheat dinner rolls in half. Brush open side of each roll with olive oil.
Place rolls on baking sheet, sprinkle with salt and pepper and/or fresh herbs. Bake 7 to 10 minutes or until rolls are golden.
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.
Add zucchini, kale, beans, cooked pasta, salt, and pepper. Simmer soup for 20 to 25 minutes or until zucchini and kale very tender.
Serve soup in bowls with grated Parmesan cheese and a side of dinner rolls.
