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Minestrone Soup with Crispy Toasts


The complex flavor of minestrone soup is matched perfectly by the delicious simplicity of toasted Sister Schubert’s® Wheat Dinner Yeast Rolls.

Ready in 90 minutes
Serves 4

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Ready In: 90 Minutes

Prep Time: 30 Minutes     Cook Time: 60 Minutes

Ingredients
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Directions
Step 1:

For the toasts, preheat oven to 375°F. Slice wheat dinner rolls in half. Brush open side of each roll with olive oil.

Step 2:

Place rolls on baking sheet, sprinkle with salt and pepper and/or fresh herbs. Bake 7 to 10 minutes or until rolls are golden.

Step 3:

In a Dutch oven or soup pot, sauté onion, celery, and carrot in olive oil for several minutes. Add garlic, vegetable stock and Italian herb blend; reduce heat until soup is at a simmer. Simmer for 30 minutes.

Step 4:

Add zucchini, kale, beans, cooked pasta, salt, and pepper. Simmer soup for 20 to 25 minutes or until zucchini and kale very tender.

Step 5:

Serve soup in bowls with grated Parmesan cheese and a side of dinner rolls.