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The temperature outside may be chilly but our kitchen inside is heating up with the fresh-baked aroma of our NEW Furlani® hand-tied bread knots. Enjoy our warm, flavourful Italian Herb & Tomato knots right out of their bake-in-bag packaging, and pair them with this comforting Minestrone Soup recipe. They will fill your home with a magnificent aroma drawing everyone to the table in minutes! So quick and easy to prepare in just 10 minutes. Best part – no mess or fuss.

Ingredients for 6 soup servings:

  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 5 cloves of minced garlic
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 1 Yukon gold potato, peeled and cut into small chunks
  • 2 cups of seasonal vegetables (green beans, peas, zucchini, squash, cabbage, spinach)
  • 1 bay leaf
  • 1 tsp dried basil
  • 1 tsp thyme
  • 6 cups chicken or veggie broth
  • 1 796 ml can diced tomatoes
  • 1 cup macaroni pasta
  • 1 540 ml can cannellini beans (white kidney beans)
  • Salt and pepper to taste
  • ¼ cup fresh chopped parsley
  • 2 tbs grated parmesan cheese
  • 1 package of Furlani Italian Herb & Tomato knots, baked

Directions:

  1. Pour the olive oil into a large pot on medium heat. Sauté the mirepoix of diced onion, celery, and carrots and cook for around 5-7 minutes until they soften. Add the garlic and cook for another 2 minutes. Mix in the potato chunks, seasonal vegetables, bay leaf, basil, and thyme and stir for 2 minutes.
  2. Combine the broth and diced tomatoes to the pot and bring to a boil. Then simmer for 15 minutes.
  3. Pour in the pasta and cannellini beans and continue to let it simmer for another 10 minutes. Remove the bay leaf. Season with salt and pepper. Serve with a sprinkle of parsley and parmesan cheese as garnishes.
  4. Dip our Italian Herb & Tomato knots into your warm bowl of minestrone soup and enjoy!