Minestrone Soup With White Beans And Croutons

Ingredients

• 4-6 slices Baker Street Sliced White Loaf
• 1 tbsp extra virgin olive oil
• Salt & pepper

FOR THE SOUP

• 1 tbsp olive oil
• 1 large onion, diced
• 1 or 2 stalks of celery, diced
• 1 large carrot, chopped
• 1 medium potato, peeled and diced
• 1 clove garlic, crushed or finely chopped
• 500ml vegetable stock
• 1 courgette, diced
• 1 red or yellow pepper, diced
• 800g tins chopped tomatoes
• 2 tins cannellini beans
• ½ tsp dried oregano
• 50g small pasta shapes
• ¼ savoy cabbage or kale, chopped
• Chopped parsley

Steps

1. Make the soup. In a large lidded saucepan, gently fry the onion, celery, carrot and potato in 1 tablespoon of oil for 5 minutes, stirring all the time
2. Add the garlic and cook for 30 seconds then pour over the stock (can be made with one stock cube)
3. Add the courgette, pepper, tomatoes, beans, and oregano.
4. Bring to a simmer then reduce the heat to minimum and pop on the lid.
5. Simmer gently for 20 minutes or until the potatoes are tender
6. While the soup is simmering make the croutons.
7. Preheat the oven to 180ºC.
8. Cut the bread into cubes approximately 15 to 20 millimetres and place on a baking tray.
9. Drizzle with extra virgin olive oil and season with salt and pepper.
10. Bake in the oven for about 10 minutes, turning occasionally, until golden and crunchy
11. Add the cabbage or kale and pasta shapes (we used mini stars) to the soup and simmer for another 6-8 minutes depending on the pasta.
12. Turn off the heat as soon as the pasta is al dente as it will keep cooking in the hot soup
13. Scatter the parsley over the soup and serve into warm bowls, then top with a generous pile of croutons