American

Chrissy Teigen's Parmesan Minestrone with Chili Mayo Toasts

by:
February 20, 2019
10 Ratings
Photo by Aubrie Pick
Author Notes

"Few things on a menu are more trustworthy than minestrone. The worst thing that can happen is it comes out a little watery, but nothing horrid enough that you can't fix with a little salt. But the best that can happen? A rich, deeply flavorful soup bound together with Parmesan cheese. This version is like the soup you get in the can that you always love, only a little fresher (though, yes, hello, it's me, Chrissy, and I use three cans in the recipe; four, if you use broth from a can, too). Then, because sometimes more is more, I smeared Mom's hot chili oil mixed with mayo all over some toasts and broiled them to use as little soup scoopers. Or if you hate soup, just eat the toasts and pass that bowl over here, thank you very much."

Reprinted from Cravings: Hungry for More. Copyright © 2018 by Chrissy Teigen. Photographs copyright © 2018 by Aubrie Pick. Published by Clarkson Potter, an imprint of Penguin Random House, LLC —Food52

  • Prep time 25 minutes
  • Cook time 1 hour 8 minutes
  • Serves 8
Ingredients
  • Parmesan Minestrone
  • 3 tablespoons olive oil
  • 1 large onion, cut into ½-inch dice
  • 6 cloves garlic, minced
  • 2 medium carrots, cut into ½-inch dice
  • 2 celery stalks, cut into ½-inch dice
  • 7 cups vegetable or chicken broth
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can green beans, undrained (or use 1 1/4 cups fresh green beans cut into 2-inch lengths, plus 3/4 cup water)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 pinch kosher salt, plus more to taste
  • 1 pinch freshly ground black pepper, plus more to taste
  • 1/4 teaspoon red pepper flakes
  • 2/3 cup short pasta (we like wheels!)
  • 1 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
  • Chili Mayo Toasts
  • 16 thin slices baguette
  • 2 tablespoons chili oil, plus more to taste
  • 1/2 cup mayo, plus more to taste
In This Recipe
Directions
  1. Parmesan Minestrone
  2. In a large soup pot, heat the oil over medium heat. Add the onion and cook until tender and translucent, about 8 minutes. Add the garlic and cook 1 additional minute. Add the carrots and celery and cook until slightly softened, about 4 minutes.
  3. Add the broth, diced tomatoes, cannellini beans, green beans (with the liquid from the can), basil, oregano, salt, black pepper, and red pepper flakes. Increase the heat to high, bring to a boil, then reduce to a simmer and cook until the liquid thickens slightly, about 20 minutes.
  4. Add the pasta and cook until tender, another 10 minutes or so. Stir in the Parm and season to taste with salt and black pepper. Garnish with more Parm. Serve with the chili mayo toasts.
  5. If the soup cools completely, it’ll thicken a lot because of the starch in the pasta. If it’s too thick for you, add a little water or broth when you reheat it.
  1. Chili Mayo Toasts
  2. Preheat the broiler to low (or if you just have one broiler setting, position the oven rack so it’s not right under the broiler).
  3. Brush one side of the toasts with a bit of chili oil (the bread will drink in the oil), then spread each toast with a light layer of mayo and season with salt and pepper to taste. Broil on a baking sheet until golden and toasty, watching the broiler so the bread doesn’t burn, 1 to 3 minutes depending on the broiler.

See what other Food52ers are saying.

  • FrugalCat
    FrugalCat
  • Tami Vance
    Tami Vance
  • Rhigh
    Rhigh
  • Samantha
    Samantha

9 Reviews

Rhigh February 28, 2021
I made this recipe for my husband and we both loved it. An added bonus, it makes your house smell like a pizzeria. Well Done!
 
Samantha March 25, 2019
This soup is the bee's knees, but definitely DO NOT add that 2½ teaspoons salt the directions tell you to add. I used fresh green beans (so no added sodium from canned) and about 1/2 of salt and it was almost too much. Start small, then add.
 
Deb L. March 10, 2019
Someone needs to correct the directions!! In the directions it says to add 2.5 teaspoons of salt, I didn't add quite that much and thought to myself gee, that sounds like a lot of salt. In the ingredients ( which I should have checked). Ruined a whole pot of soup, it was inedible. I believe the amount of pepper in the directions is also incorrect and doesn't match the ingredient list! It's too bad, I think the soup would have been good if made with the correct amount of salt.
 
C March 6, 2019
Easy to make and very good! Great on a cold day! Taste even better the next day. A+
 
lasciviouslunch March 3, 2019
This is really good! The only change I would make is lessen the red pepper flakes. The flavor of the red pepper flakes ends up being quite aggressive.
 
Mindy K. February 27, 2019
I made this omitting celery due to laziness and feeling like it wouldn’t add much and it was great without. It’s full of flavor and couldn’t be easier! Would be a great vegan option with veggie stock and no Parmesan!
 
FrugalCat February 26, 2019
This was perfect timing as I have a cold and need SOUP. I made it with the flat cut green beans (Del Monte calls them Italian). I mostly followed the recipe (did sub parsley for the basil) and I used whole wheat shell pasta. A winner and I feel rejuvenated already. I was skeptical about a whole cup of Parmesan cheese, but it worked out fine.
 
slowfood February 25, 2019
This was so easy and delicious and the best part--made with ingredients most people will happen to have on hand! I didn't have green beans or cannellini beans so I used garbanzo beans. The chili mayo toasts really make this a meal and are wayyy easier and tastier than the usual garlic bread or grilled cheese. Restocking my pantry now so I can make this again soon!
 
Tami V. February 24, 2019
I made this today using frozen vs. canned green beans and gluten free pasta. It is wonderful!