Zuppa Bruschetta Di Minestrone Recipe

Heat a large soup pot over medium heat. Add 2 tbs olive oil.

When the oil shimmers, add the finely diced onion and a pinch of salt. Sauté until translucent, about 5 minutes.

Add the minced garlic and cook, stirring, until fragrant, about 30 seconds — do not brown.

Add the diced carrots and celery. Sauté 4–5 minutes until they start to soften.

Stir in the diced zucchini, halved cherry tomatoes, and canned diced tomatoes with their juices. Cook 3–4 minutes to release juices and soften tomatoes.

Pour in 6 cups vegetable broth, add the dried Italian seasoning, drained cannellini beans, salt, black pepper, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat to a simmer.

Simmer uncovered for 15 minutes to meld flavors and allow vegetables to become tender.

Stir in the chopped fresh spinach and chiffonade of basil. Simmer 2–3 minutes until spinach wilts.

Turn off the heat and stir in 1 tbs lemon juice and grated Parmesan if using. Taste and adjust seasoning with more salt or pepper as needed.

While the soup simmers, preheat the broiler or a grill pan to medium-high (or oven to 450°F/230°C for toasting).

Arrange bread slices on a baking sheet. Brush each slice lightly with olive oil on both sides (about 2 tbs total across slices). Sprinkle dried oregano and coarse sea salt over the bread.

Broil or grill the bread until golden and crisp, about 1–2 minutes per side under a broiler or 2–3 minutes per side on a grill pan. Watch closely to prevent burning.

Remove toasted bread and, while still warm, rub the cut side of the halved garlic clove over each slice to impart a gentle garlic flavor.

Scoop the ricotta or slightly firm fresh mozzarella into a small bowl. If using ricotta, drain briefly on a paper towel to make it firmer. With a small spoon, shape the cheese into 8 small heart shapes (about 1–1.5 tbs each). One method: form a small teardrop, press a gentle indentation at the top center to resemble a heart.

Place one heart on each toasted bread slice. Press one basil leaf partly under or beside each cheese heart for color and aroma.

Ladle the hot vegetable garlic soup into shallow bowls. Float one or two bruschetta slices on the soup (or serve alongside), topped with a cheese heart.

Finish with a small drizzle of balsamic glaze over the cheese hearts (optional), a sprinkle of additional chopped basil, and an extra grind of black pepper. Serve immediately.