The first time I ever tasted minestrone soup was in college. Yes, I was late in the game, but better late than never, right? I recall standing in line trying to figure out how to even pronounce “minestrone” but deciding that it sounded delicious enough to make the attempt, no matter how foolish I may sound. This classic Italian soup has found its way to America’s hearts, each cook adding their own addition. The soup usually has beans, pasta or rice and a selection of whatever vegetables are in season. Sure it’s delicious as is, but I wanted to make it extra special by making it a bruleed garden minestrone soup. Topped with croutons and cheese, this is a meal that will definitely warm you up even on the coldest of days!
- 4 slices sourdough, cut into 1 inch pieces
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 zucchini, diced
- 4 cloves garlic, minced
- 1 15 oz can diced tomatoes
- 4 cups vegetable stock
- 1 15 oz can white beans, drained and rinsed
- salt and pepper
- 1 1/2 cups shredded mozzarella
- Preheat oven to 400 degrees F.
- Spread cut bread in an even layer on a baking sheet. Toast until golden, 5-7 minutes, tossing once.
- Heat 2 tbsp olive oil in a medium soup pot over medium-high heat. Add onion, carrot, celery, and zucchini. Cook until vegetables have softened, about 5 minutes. Add garlic and canned tomatoes, stirring to combine. Add vegetable stock and drained beans. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper.
- Preheat broiler to high.
- Ladle soup into 4 oven-safe bowls. Top with croutons and cheese. Broil soup until cheese has melted, about 1 minute. Remove from heat and serve.
**Helpful tips and common mistakes
If you have a favorite minestrone recipe, by all means, use it! Simply finish the soup by topping it with croutons, shredded cheese and pop it in the broiler. The recipe above is a variation of my favorite minestrone, replacing kidney beans with white beans and omitting the pasta.
Feel free to substitute any of the vegetables for ones that are in season. Kale, spinach, zucchini, even winter squash can all be added into the mix.
Once the soup has been perfected, portion into individual ramekins. Top with sourdough croutons, a good amount of shredded mozzarella and place in the broiler until the cheese has melted. You can also use gluten-free bread for the croutons and dairy free cheese for the topping. A gluten-free vegan bruleed soup? Yes, it can be done!
If you enjoy french onion soup and minestrone soup, well you’re certain to enjoy this combination of the two, bruleed garden minestrone soup. Even without any meat, this will fill you up and leave you completely satisfied.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.