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Ingredients Jump to Instructions ↓

  1. 2 cups broccoli florets, cut into 2 cm pieces

  2. 3 tbsp Coles olive oil, plus extra for drizzling

  3. 1 small brown onion, finely chopped

  4. 3 cloves garlic, finely chopped

  5. 1/ tsp dried chilli pepper flakes

  6. 3 celery stalks, small dice

  7. 2 carrots, peeled, small dice

  8. 2 cups tinned diced tomato

  9. 11/2 cups Coles small shell pasta

  10. 6 cups Coles chicken stock

  11. 1 can cannellini beans, rinsed

  12. 2 zucchinis, skin only, cut into small dice

  13. 2 cups Coles baby spinach leaves

  14. 1/4 cup fresh basil leaves, torn

  15. 1 tbsp lemon juice

  16. 3/4 cup finely grated Coles Parmigiano Reggiano parmesan cheese (from the deli)

  17. 1 Coles bakery crusty cobb

  18. 450g, cut into 4 large slices

  19. 2 medium vine ripened tomatoes cut into 1 cup fresh basil leaves

  20. 200g Delre mozzarella (from the deli) cut into 1/2 cm thick slices

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium heat.

  2. Sweat onions, garlic, chilli pepper flakes, celery and carrots in the oil for 5 minutes, stirring occasionally. Season with salt and pepper.

  3. Add tomato, pasta and stock and bring to a simmer. Let cook for about 10 minutes or until pasta is al dente.

  4. While soup is cooking, prepare the panini.

  5. Lay 2 slices of the bread onto a clean work surface. Divide the tomatoes in an even layer over each slice of bread and season with salt and pepper. Divide basil over the tomatoes and lay the mozzarella over the basil and season with salt and pepper.

  6. Place the 2 remaining bread slices on top and brush the outside of each sandwich with a little olive oil.

  7. Place sandwiches onto a preheated sandwich press or char grill pan over medium heat and cook for 1-2 minutes per side while applying light pressure until cheese has melted and the bread is nicely toasted, then remove from the heat to a cutting board.

  8. Once pasta is cooked, reduce heat to low and add beans, broccoli and zucchini and cook for a further 3-4 minutes.

  9. Remove soup from the heat and add spinach, basil and lemon, season to taste with salt and pepper.

  10. Using a sharp serrated knife cut each panini in half on an angle. Ladle the soup evenly among four serving bowls, garnish with parmesan and serve with the panini.

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