If you like the concept of onion soup gratiné but want to experience a soup gratinée without onions?
Try–
Hearty Minestrone Gratiné
SERVES 4 AS A SOUP COURSE
1 cup diced celery
1 cup diced zucchini
1 can (28 ounces) tomatoes with liquid, chopped
2 cups water
2 teaspoons sugar
1 teaspoon dried Italian herb seasoning
1 can (15 ounces) garbanzo beans, drained
4 (½ inch thick) slices French bread, toasted
1 cup (4 ounces) mozzarella cheese, shredded
2 tablespoons Parmigiano-Reggiano cheese, freshly grated
Parsley, freshly chopped
In a small amount of olive oil, over medium heat, sauté celery and zucchini until tender.
Add tomatoes, water, sugar and herb seasoning. Simmer, uncovered, 15 to 20 minutes. Add garbanzo beans and heat an additional 10 minutes. Meanwhile, heat broiler. Place toasted French bread on broiler pan. Top with mozzarella cheese. Broil until cheese melts. Ladle soup into bowls and top with French bread. Sprinkle Parmesan cheese over each bowl and garnish with freshly chopped parsley.
Serve immediately.
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