Vegetable Minestrone Soup

🥘 Ingredients

• butter
  2 tbsp
• cannellini beans
  1 can
• carrots
  2 unit
• celery salt
  ½ tsp
• ciabatta bread
  1 unit
• crushed tomatoes
  1 can
• garlic
  3 cloves
• italian seasoning
  1 tsp
• macaroni pasta
  8 oz
• olive oil
  3 tbsp
• parmesan cheese
  ¼ cup
• scallions
  2 unit
• veggie stock concentrate
  2 unit
• water
  4 c
• yellow onion
  1 unit

🍳 Cookware

• baking sheet

1. 

   1

   Bring a large pot of salted water to a boil. Bring butter to room temperature. Wash and dry all produce. Peel and halve carrots lengthwise, then thinly slice crosswise. Halve, peel, and dice yellow onion . Trim and thinly slice scallions , separating whites from greens. Mince 1 garlic . Drain cannellini beans .

   water: 4 c, butter: 2 tbsp, carrots: 2 unit, yellow onion: 1 unit, scallions: 2 unit, garlic: 3 cloves, cannellini beans: 1 can
2. 

   2

   Heat a large drizzle of olive oil in another large pot over medium-high heat. Add carrots 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 ⏱️ 1 minute .

   olive oil: 3 tbsp, italian seasoning: 1 tsp, celery salt: ½ 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: 8 oz
4. 

   4

   Meanwhile, adjust rack to top position and preheat broiler to high. 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 ⏱️ 8 minutes . Stir in pasta and reserved pasta cooking water. Simmer until pasta is al dente ⏱️ 2 minutes . Season with salt and pepper.

   crushed tomatoes: 1 can, veggie stock concentrate: 2 unit
5. 

   5

   Halve remaining garlic clove. Halve ciabatta bread as if making a sandwich. Place on a baking sheet and toast under broiler until golden brown and crisp ⏱️ 2 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 minute . Halve each piece diagonally.

   ciabatta bread: 1 unit, parmesan cheese: ¼ cup
6. 

   6

   Stir remaining 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 cheese. Serve with garlic bread for dipping.