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. |
Published on Jul 20, 2024 by Luminița