Minestrone soup with tomato & basil

A hearty and incredibly tasty minestrone soup with tomato, basil & mozzarella panini from Curtis Stone.

The ingredient of Minestrone soup with tomato & basil

1. 1 cobb loaf (450g), cut into 4 large slices
2. 2 medium vine ripened tomatoes, cut into 1/2 cm thick slices
3. 1 cup fresh basil leaves
4. 200g Delre mozzarella (from the deli), cut into 1/2 cm thick slices
5. 2 cups broccoli florets, cut into 2 cm pieces
6. 3 tablespoons olive oil, plus extra for drizzling
7. 1 small brown onion, finely chopped
8. 3 cloves garlic, finely chopped
9. 1/2 teaspoon dried chilli pepper flakes
10. 3 celery stalks, small dice
11. 2 carrots, peeled, small dice
12. 2 cups tinned diced tomato
13. 1 1/2 cups small shell pasta
14. 6 cups chicken stock
15. 1 can cannellini beans, rinsed
16. 2 zucchinis, skin only, cut into small dice
17. 2 cups baby spinach leaves
18. 1/4 cup fresh basil leaves, torn
19. 1 tablespoon lemon juice
20. 3/4 cup Parmigiano Reggiano Parmesan cheese, finely grated

The instruction how to make Minestrone soup with tomato & basil

1. Heat oil in a large saucepan over medium heat.
2. Sweat onions, garlic, chilli pepper flakes, celery and carrots in the oil for 5 minutes, stirring occasionally. Season with salt and pepper.
3. Add tomato, pasta and stock and bring to a simmer. Let cook for about 10 minutes or until pasta is al dente.
4. While soup is cooking, prepare the panini.
5. Lay 2 slices of the bread onto a clean work surface. Divide the tomatoes in an even layer over each slice of bread and season with salt and pepper. Divide basil over the tomatoes and lay the mozzarella over the basil and season with salt and pepper.
6. Place the 2 remaining bread slices on top and brush the outside of each sandwich with a little olive oil.
7. Place sandwiches onto a preheated sandwich press or char grill pan over medium heat and cook for 1-2 minutes per side while applying light pressure until cheese has melted and the bread is nicely toasted, then remove from the heat to a cutting board.
8. Once pasta is cooked, reduce heat to low and add beans, broccoli and zucchini and cook for a further 3-4 minutes.
9. Remove soup from the heat and add spinach, basil and lemon, season to taste with salt and pepper.
10. Using a sharp serrated knife cut each panini in half on an angle. Ladle the soup evenly among four serving bowls, garnish with parmesan and serve with the panini.

Nutritions of Minestrone soup with tomato & basil

calories: 928.754 calories
fatContent: 30.3 grams fat
saturatedFatContent: 12 grams saturated fat
carbohydrateContent: 121.2 grams carbohydrates
sugarContent: 13.7 grams sugar
fibreContent:
proteinContent: 48 grams protein
cholesterolContent: 43 milligrams cholesterol
sodiumContent: 2456 milligrams sodium