Naples Panini with Minestrone SoupMarch 4, 2012 by: Brian
It’s been a dull winter. Not particularly hot, no earth blanketing snowfalls, and my creative juices all but stagnant. Wife has the Flu, kids are sick with fever, so what is a man to do… COOK! And so along with the winter time flavor, I decided on a nice hearty soup with a sammy. Born was our Naples Panini with Minestrone Soup!
Taken verbatim from this Internet find minus a few ingredients I didn’t have on hand, it works well and I might tweak on it sometime down the road. http://www.thecomfortofcooking.com/2011/01/minestrone.html
1 lb. kielbasa sausage, cut in half lengthwise and sliced
1 onion, diced
2 bell peppers, diced
3 carrots, peeled and diced – left out since the wife doesn’t like carrots
4 stalks celery, diced
2 cloves garlic, minced
1 28 oz. can whole plum tomatoes (Italian-style or regular) and their juice
Used diced tomatoes here
1 quart chicken broth or stock
1 14.5 oz. can Great Northern or canellini beans, rinsed and drained
1/4 tsp. dried oregano
1-2 Tbsp. fresh basil (or 1 tsp. dry)
1 1/2 cups dry medium-sized pasta (orrechiette or shells)
olive oil, salt, and pepper
Made with an Autumn Wheat sliced bread with fresh mozzarella, Roma tomatoes, Arugula, basil pesto, and drizzled with balsamic vinegar.
Autumn Wheat Bread
2-3 Slices fresh Mozzarella
2 Roma Tomatoes
1 bunch Arugula leaves
One the insides of each slice of bread, spread a thin layer of pesto then top with slices of mozzarella, Roma tomatoes, and arugula. Drizzle a small amount of balsamic vinegar over the top and close the sandwich. Lightly brush the outsides of each side with olive oil and place in a panini press (or in my case, a George Foreman grill worked fine) until toasted.