Vegetable Minestrone Soup

🥘 Ingredients

• Italian seasoning
  2 tbsp
• butter
  4 tbsp
• cannellini beans (drained)
  26.8 oz
• carrots (halved lengthwise)
  2 unit
• celery salt
  2 tsp
• ciabatta bread (as if making a sandwich)
  2 unit
• crushed tomatoes
  27.52 oz
• garlic (1 clove, minced; reserve remaining)
  4 clove
• macaroni pasta (use remaining as you like)
  6 oz
• olive oil
  2.667 tbsp
• parmesan cheese (shredded)
  ½ cup
• pepper
• salt
• scallions (thinly sliced, whites and greens separated)
  4 unit
• veggie stock concentrate
  4 unit
• yellow onion (diced)
  2 unit

🍳 Cookware

• large pot
• large pot
• baking sheet

1. 

   1

   Bring a large pot of salt water to boil. Bring butter to room temperature (1 tbsp for later). Wash and dry all produce. Peel and halve carrots ; thinly slice crosswise. Halve, peel, and dice yellow onion . Trim, then thinly slice scallions . Mince garlic . Drain cannellini beans .

   salt, butter: 4 tbsp, carrots: 2 unit (halved lengthwise), yellow onion: 2 unit (diced), scallions: 4 unit (thinly sliced, whites and greens separated), garlic: 4 clove (1 clove, minced; reserve remaining), cannellini beans: 26.8 oz (drained)
2. 

   2

   Heat a large drizzle of olive oil in another large pot over medium-high heat. Add carrot and onion. Cook, stirring, until slightly softened, ⏱️ 5 minutes . Add another large drizzle of olive oil. Stir in scallion whites, minced garlic, Italian seasoning , and celery salt . Cook until fragrant, ⏱️ 2 minutes .

   olive oil: 2.667 tbsp, Italian seasoning: 2 tbsp, celery salt: 2 tsp
3. 

   3

   Once water is boiling, add half the macaroni pasta to pot. Cook until just shy of al dente, ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain well and set aside.

   macaroni pasta: 6 oz (use remaining as you like)
4. 

   4

   Meanwhile, adjust rack to top position and preheat broiler to high. (TIP: If you have a toaster oven, use it instead!) Add crushed tomatoes , veggie stock concentrate , and 2 cups water to pot with vegetables. Bring to a boil, then reduce heat to a simmer. Stir in beans and simmer until vegetables and beans are tender, ⏱️ 9 minutes . Stir in pasta and reserved pasta cooking water. Simmer until pasta is al dente, ⏱️ 3 minutes . Season with salt and pepper .

   crushed tomatoes: 27.52 oz, veggie stock concentrate: 4 unit, pepper
5. 

   5

   Halve remaining garlic clove. Halve ciabatta bread . Place on a baking sheet or piece of foil and toast under broiler (or in toaster oven) until golden brown and crisp, ⏱️ 3 minutes . Rub with cut sides of garlic, then spread with softened butter, sprinkle with half the parmesan cheese , and season with salt and pepper. Return to oven and broil until cheese has melted, ⏱️ 1 minutes . Halve each piece diagonally.

   ciabatta bread: 2 unit (as if making a sandwich), parmesan cheese: ½ cup (shredded)
6. 

   6

   Stir 1 TBSP butter into soup until melted. Taste and season with salt and pepper. Divide soup between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve with garlic bread for dipping.