Chef's Parmesan Minestrone with Chili Mayo Toasts

A delicious and heartwarming minestrone soup topped with chili mayo toasts, a perfect combination for any occasion.

Ingredients

3	tablespoons olive oil
1	large onion, cut into ½-inch dice
6	cloves garlic, minced
2	medium carrots, cut into ½-inch dice
2	celery stalks, cut into ½-inch dice
7	cups vegetable or chicken broth
1	(28-ounce) can diced tomatoes in juice
1	(15-ounce) can cannellini beans, drained and rinsed
1	(15-ounce) can green beans, undrained or (1 ¼ cups fresh green beans cut into 2-inch lengths, plus ¾ cup water)
1	teaspoon dried basil
1	teaspoon dried oregano
1	pinch kosher salt, plus more to taste
1	pinch freshly ground black pepper, plus more to taste
¼	teaspoon red pepper flakes
⅔	cup short pasta (we like wheels!)
1	cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
16	thin slices baguette
2	tablespoons chili oil
½	cup mayo

Instructions

• 1. Prepare the Parmesan Minestrone:
  2. In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook until tender and translucent, about 8 minutes. Stir in the minced garlic and cook for an additional minute. Add the diced carrots and celery, cooking until slightly softened, about 4 minutes.
  3. Pour in the vegetable or chicken broth, diced tomatoes, drained and rinsed cannellini beans, green beans with their liquid (or fresh green beans with water), dried basil, dried oregano, a pinch of kosher salt, a pinch of freshly ground black pepper, and red pepper flakes. Increase the heat to high, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cook until the liquid slightly thickens, approximately 20 minutes.
  4. Add the short pasta and continue cooking until tender, around 10 more minutes. Stir in the finely grated Parmigiano-Reggiano cheese and season to taste with salt and pepper. Serve the minestrone garnished with additional Parmesan and accompanied by the chili mayo toasts.
  5. Chef's tip: If the soup thickens too much upon cooling due to the starch in the pasta, simply add a little water or broth when reheating.
  6. Prepare the Chili Mayo Toasts:
  7. Preheat the broiler to low (or adjust the oven rack to avoid direct contact with the broiler).
  8. Brush one side of the baguette slices with chili oil, ensuring the bread absorbs the oil. Spread a light layer of mayo on each toast and season with salt and pepper. Place the toasts on a baking sheet and broil until golden and crisp, monitoring closely to prevent burning, usually 1 to 3 minutes depending on the broiler.

Jul 20, 2024