Gabrielle Hamilton's Minestrone Soup with Grilled Cheese Sandwiches

Name: Gabrielle Hamilton's Minestrone Soup with Grilled Cheese Sandwiches
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 10 servings Freshly ground black pepper; 1 medium head cauliflower, cored and cut into 3/4-inch florets; 4 inner celery stalks, leaves and stalks thinly sliced; 3 chicken bouillon cubes, plus more as needed; 1 heads escarole, cored and leaves coarsely chopped; 2 smalls fennel bulbs, bottoms trimmed and thinly sliced; 5 mediums garlic cloves, cut into thirds and smashed; 227 grams green beans, trimmed and cut into 1-inch pieces; 1 bunch black kale (also known as Lacinato, Tuscan, cavolo nero, or dinosaur kale), tough stems removed and leaves cut into bite-size pieces; 10 servings Kosher salt; 237 milliliters mayonnaise; 237 milliliters extra-virgin olive oil; 10 inches 20 -thick) slices rustic bread (from about 1 1/2 loaves); 454 grams shredded extra-sharp cheddar cheese; 1 bunch spinach, washed, stems trimmed, and coarsely chopped; 2 Tbsps unsalted butter (1/4 stick); 10 servings Water; 1 large yellow onion, finely chopped; 4 smalls yellow squash, seeds removed and medium dice; 2 mediums zucchini, seeds removed and medium dice

Gabrielle Hamilton's Minestrone Soup with Grilled Cheese Sandwiches

The recipe Gabrielle Hamilton's Minestrone Soup with Grilled Cheese Sandwiches could satisfy your Mediterranean craving in about 2 hours. For $2.47 per serving, you get a main course that serves 10. One portion of this dish contains roughly 18g of protein, 38g of fat, and a total of 474 calories. It will be a hit at your The Fourth Of July event. If you have escarole, kosher salt, inner celery stalks, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

For the soup:1

Ingredients you will need

Soup

Heat 2 tablespoons of the oil and the butter in a large pot with a tightfitting lid over medium heat until the butter foams.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Pot

Add the celery and onion and cook, stirring occasionally, until softened.

Ingredients you will need

Celery

Onion

Add the garlic and fennel and cook, stirring occasionally, until softened.

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Fennel

Garlic

Add the yellow squash and zucchini, season with salt, and cook, stirring occasionally, until softened.

Ingredients you will need

Yellow Squash

Zucchini

Salt

Add enough water to cover the vegetables by 1 inch and bring to a boil.2

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Vegetable

Water

Add the cauliflower and green beans and stir to combine.

Ingredients you will need

Cauliflower

Green Beans

Add the kale, spinach, and escarole, stirring until the greens begin to wilt, and return to a boil.

Ingredients you will need

Escarole

Spinach

Greens

Kale

Add more water as needed to cover the vegetables by about an inch of liquid. Reduce the heat to low, cover, and simmer until all of the vegetables start to soften, about 20 minutes.

Ingredients you will need

Vegetable

Water

Add the remaining olive oil and the bouillon cubes and stir until the bouillon cubes have dissolved.3Cover and continue cooking until the vegetables are completely softened, the soup thickens slightly, and the flavors have melded, about 1 hour. Taste and season with salt or additional bouillon cubes as needed. Keep warm.For the grilled cheese sandwiches:1

Ingredients you will need

Soup

Vegetable

Olive Oil

Cheese

Salt

Heat the oven to 300F and arrange a rack in the middle.2

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Oven

Place half of the bread slices on a work surface and spread with half of the mayonnaise. Flip the bread slices over and evenly divide the cheese among the slices.3

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Mayonnaise

Cheese

Spread

Bread

Spread the remaining bread slices with the remaining mayonnaise and place them mayonnaise-side up over the cheese to form 10 sandwiches.4

Ingredients you will need

Mayonnaise

Cheese

Spread

Bread

Heat a large nonstick frying pan or griddle over medium-low heat until hot, about 4 to 5 minutes.

Equipment you will use

Frying Pan

Place 2 to 3 of the sandwiches in the pan and cook until the bottoms are golden brown and the cheese is starting to melt, about 5 minutes. Flip the sandwiches and cook until the second sides are golden brown and the cheese is completely melted, about 5 minutes more.

Ingredients you will need

Cheese

Equipment you will use

Frying Pan

Transfer to a baking sheet and place in the oven to keep warm. Repeat with the remaining sandwiches.5When all the sandwiches are cooked, remove the baking sheet from the oven and place on a wire rack.

Equipment you will use

Baking Sheet