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Cheesy garlic bread-topped minestrone stew
Cheesy garlic bread-topped minestrone stew
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Transformed minestrone soup into a hearty stew and paired it with cheesy garlic bread for the ultimate winter comfort dish.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 100g sliced pancetta, finely chopped
  • 1 brown onion, finely chopped
  • 1 carrot, cut into 1cm pieces
  • 2 celery stalks, cut into 1cm pieces
  • 4 garlic cloves, thinly sliced
  • 20.00 ml finely chopped fresh rosemary leaves, plus extra 3 sprigs
  • 400g can crushed tomatoes
  • 400g jar pasta sauce with basil
  • 510.00 gm salt reduced chicken style liquid stock
  • 1 zucchini, cut into 1cm pieces
  • 2 x 400g cans borlotti beans, drained, rinsed
  • 60g baby spinach
  • 250g packet garlic bread
  • 125.00 ml grated mozzarella
Instructions:
  • In a large ovenproof saucepan over medium-high heat, sear the pancetta in hot oil till crisp, then stir in onion, carrot, celery, garlic, and rosemary. Cook until the onion softens, about 4 minutes.
  • Combine crushed tomato, pasta sauce, stock, and 1 cup of water in a pot and bring to a boil. Gently stir in zucchini and beans, then reduce heat to medium and cook for 10 minutes until zucchini is tender. Finally, fold in the spinach and remove from heat.
  • 1. Preheat the grill to medium-high heat. 2. Cut each piece of garlic bread in half to create thin rounds. 3. Place the garlic bread slices on top of the stew, slightly overlapping. 4. Sprinkle the mozzarella cheese and extra rosemary sprigs over the garlic bread. 5. Grill for 4 to 5 minutes until the cheese turns golden. 6. Serve and enjoy!

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