Minute Minestrone with Bays Crostini
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
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.