Soup, Salad & Bread Recipe
feature soup, caesar salad & garlic baguette
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Ingredients
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Soup
Caesar Salad
Garlic Baguette
Method
Soup
- 1
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 2
Add Garlic
Stir in the minced garlic and cook for an additional minute until fragrant.
- 3
Combine Ingredients
Pour in the vegetable broth and add the canned diced tomatoes along with their juice. Add bay leaves, salt, and black pepper.
- 4
Simmer the Soup
Bring the mixture to a boil, then reduce heat to low and let it simmer for about 20-25 minutes to allow the flavors to meld.
- 5
Finish the Soup
Before serving, remove bay leaves and stir in chopped fresh parsley.
Caesar Salad
- 6
Prepare the Romaine
Wash and chop the romaine lettuce into bite-sized pieces. Place it in a large salad bowl.
- 7
Add Salad Ingredients
Sprinkle grated Parmesan cheese and croutons over the lettuce. Drizzle Caesar dressing and lemon juice on top.
- 8
Toss the Salad
Gently toss the salad to combine all ingredients. Season with freshly ground black pepper to taste.
Garlic Baguette
- 9
Prepare the Garlic Butter
In a small bowl, combine softened butter, minced garlic, and chopped parsley. Mix until well combined.
- 10
- 11
Bake the Baguette
Preheat the oven to 375°F (190°C). Place the baguette on a baking sheet and bake for about 10-12 minutes until golden and crispy.
- 12
Serve
Remove from the oven, slice into pieces, and serve warm alongside the soup and salad.
