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 might be just the main course you are searching for. One serving contains 474 calories, 18g of protein, and 38g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up garlic cloves, cheddar cheese, inner celery stalks, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

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.

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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.

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Yellow Squash

Zucchini

Salt

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

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Vegetable

Water

Add the cauliflower and green beans and stir to combine.

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Cauliflower

Green Beans

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

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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.

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Vegetable

Water

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

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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.

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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.

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Mayonnaise

Cheese

Spread

Bread

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

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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.When all the sandwiches are cooked, remove the baking sheet from the oven and place on a wire rack.

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Baking Sheet