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Quick Minestrone With Parmesan Toasts
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Provided By:
Kemp Minifie

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    • Why transform canned vegetable soup into minestrone when you can simply buy minestrone in a can? It's a perfectly reasonable question with a perfectly reasonable answer: Canned versions tend to be heavy on the tomato and weak on the dark leafy greens which are the secret to the deep mineral-rich flavor of an authentic minestrone. Another reason? Pasta cooked fresh in the soup retains that all-important chew, a welcome texture compared to the soft mush of soup noodles from a can. Stirring pesto into the pot at the end is a great trick borrowed from minestrone's cousin from the South of France,soupe au pistou.

    Don’t feel bound to make the toasts; the soup is delicious on it's own, but I've found with my two daughters that as long as there's a crisp crunchy something to go alongside this soup -- or any soup, actually -- I can count on smiles at the dinner table.

    Ingredients

    Serves:

      • TOASTS:
      • 6 long diagonal baguette slices
      • 1 1/2 tablespoons prepared pesto
      • 1/3 cup grated parmesan
      • SOUP:
      • 2 large garlic cloves, finely chopped
      • 1/4 teaspoon hot pepper flakes
      • 1 tablespoon olive oil
      • 3 cups chopped kale
      • 1 cup water
      • 2 cans vegetable soup (18- to 19-ounces each)
      • 1/3 cup ditalini or other small tubular pasta
      • 2 tablespoons prepared pesto, plus additional for serving

    Directions

    Preheat oven to 425°F.

    Spread pesto evenly on the top side of each bread slice and arrange next to each other on a baking sheet. Sprinkle evenly with parmesan and bake until crisp, about 10 minutes.

    Meanwhile, cook garlic and pepper flakes in oil in a medium-saucepan over moderate heat, stirring, until garlic is golden.

    Add kale, water and a pinch of salt. Bring to a boil, covered, then reduce heat and simmer, covered, until kale is tender, 5 to 8 minutes.

    Add soup and bring to a boil over moderate heat. Add pasta and simmer, partially covered, stirring occasionally, until al dente, about 10 minutes. Stir in pesto and thin soup, if necessary, with additional water.

    Serve remaining pesto on the side for diners to add as they wish.

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