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
1
For the soup:1
Ingredients you will need
Soup
2
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
3
Add the celery and onion and cook, stirring occasionally, until softened.
Ingredients you will need
Celery
Onion
4
Add the garlic and fennel and cook, stirring occasionally, until softened.
Ingredients you will need
Fennel
Garlic
5
Add the yellow squash and zucchini, season with salt, and cook, stirring occasionally, until softened.
Ingredients you will need
Yellow Squash
Zucchini
Salt
6
Add enough water to cover the vegetables by 1 inch and bring to a boil.2
Ingredients you will need
Vegetable
Water
7
Add the cauliflower and green beans and stir to combine.
Ingredients you will need
Cauliflower
Green Beans
8
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
9
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
10
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
11
Heat the oven to 300F and arrange a rack in the middle.2
Equipment you will use
Oven
12
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
Ingredients you will need
Mayonnaise
Cheese
Spread
Bread
13
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
14
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
15
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
16
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
Wire Rack
Oven
17
Let cool 1 to 2 minutes before cutting each sandwich in half.To serve:1Ladle the soup into bowls and sprinkle with pepper.