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Minute Minestrone with Bays® Crostini
Makes 4 servings
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Image © Bays English Muffin Corporation
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Minute-Minestrone with Bays Crostini
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Ingredients
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2
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cans (15 ounces each) country vegetable soup
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2
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leaves romaine lettuce, chopped
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2
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slices prosciutto, chopped (optional)
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1/2
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medium zucchini, sliced
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2
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tablespoons grated Asiago cheese
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1
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cup leftover cooked pasta
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Olive oil
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4
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teaspoons prepared pesto
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Chopped Italian parsley
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Grated lemon peel
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BAYS® Crostini (recipe follows)
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In a large saucepan, combine soup, romaine, prosciutto, zucchini and cheese. Heat over low heat, stirring occasionally, until hot and bubbly. In a skillet over low heat, toss pasta with oil to heat thoroughly. Ladle soup mixture into individual bowls. Stir one teaspoonful of prepared pesto into each serving. Spoon pasta on top; sprinkle with parsley and lemon peel. Serve with Bays® Crostini.
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Other additions
Leftover cooked sugar snap peas or green beans, cut up; pepperoni or chopped ham.
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Bays® Crostini
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Ingredients
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2
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tablespoons olive oil
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1
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teaspoon dry Italian salad dressing mix
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4
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BAYS® English muffins, split
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2
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tablespoons grated Asiago cheese
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1
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tablespoon grated Romano cheese
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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. Serve warm or at room temperature.
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© Bays English Muffin Corporation
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Click here for printable version