MINUTE MINESTRONE WITH BAYS CROSTINI

Prep
10 Minutes
Cook
15 Minutes
Serves
4

Ingredients

  • 2 cans (15 ounces each) country vegetable soup
  • 2 leaves romaine lettuce, chopped
  • 2 slices prosciutto, chopped (optional)
  • 1/2 medium zucchini, sliced
  • 2 tablespoons grated Asiago cheese
  • 2 tablespoons + 1 teaspoon olive oil
  • 1 teaspoon dry Italian salad dressing mix
  • 4 BAYS® English Muffins, split
  • 2 tablespoons Asiago cheese, grated
  • 1 tablespoon Romano cheese, grated
  • 1 cup leftover cooked pasta
  • 4 teaspoons prepared pesto
  • Italian parsley, chopped
  • Lemon zest

Instructions

  • In a large saucepan, combine soup, romaine, prosciutto, zucchini and cheese. Heat over low heat, stirring occasionally, until hot and bubbly.

  • Meanwhile, combine oil and dressing mix; brush on both sides of muffin halves. Place on baking sheet. Bake in a preheated 325° F oven for 15 minutes. Remove from oven; sprinkle with cheeses.

  • Toss pasta with 1 teaspoon olive oil and heat thoroughly in a skillet or microwave. Ladle soup into individual bowls. Stir one teaspoonful of prepared pesto into each serving. Spoon pasta on top; sprinkle with parsley and lemon zest. Serve with warm or room-temperature crostini.

  • Other additions: Leftover cooked sugar snap peas or green beans, cut up; pepperoni or chopped ham.

MINUTE MINESTRONE WITH BAYS CROSTINI