- Rachael Ray - https://www.rachaelray.com -

Tomato Minestrone with Buttery Pine Nut Breadcrumbs

The buttery pine nut topping on this soup will turn this autumn classic into a favorite comfort soup.



Pre-heat the oven to 325˚F.

Heat a soup pot [2] over medium to medium-high heat with EVOO [1], two turns of the pan [2]. Add the onion, garlic, green beans, carrots, celery, bay leaf and chickpeas and season liberally with salt and pepper. Cook the vegetables for 7-8 minutes to soften, then add in the stock, water and tomato puree. Bring the soup to a boil, add the penne and cook for 5 minutes. Stir in the basil and turn off the heat.

Meanwhile, melt the butter in a small pot [2] over low heat. Pulse the bread and pine nuts together in a food processor. Turn the breadcrumbs out onto a cookie sheet [3] and toss with the butter and cheese. Toast in the oven for 12-15 minutes, until light golden in color.

Top the soup with the breadcrumbs and serve.