Minestrone with Grissini

Minestrone is that star of the soup family that you can go seasonal on. You can make it completely vegetarian by replacing the meat stock with water.
To some extent, you can adjust it to your liking as the tomato-based broth won't disappoint you no matter what. I bet if you follow the given amounts in the ingredients list it will turn out to be just amazing.
I have to make one confession. Honestly, I don't use canned tomatoes as it gives me a stale feeling. When my garden is blooming with tomatoes in summer, it is almost sinful for me to use canned tomatoes. So, I use fresh puree (skinless, seedless) to flavor the soup. And at the end, I throw a cup or two of the homemade carefully stewed tomatoes so I can see those tomato chunks in it. Regardless, this hearty soup paired with breadsticks (soft or crispy) makes a delicious comfort meal.

Minestrone with Grissini from MEK

2 tbsp olive oil
1 medium onion, small diced
4 garlic cloves
4 celery ribs, diced
1 large carrot, diced
1 tsp of Italian herb seasoning
Some red chili flakes
1 bay leaf
Salt
One large sprig of rosemary
30 Oz. can of diced tomatoes
2 tbsp tomato paste
5 cups of beef or chicken stock
2 cups hot water
1 large zucchini, in large dice along with the peel
1- 1 ½ cups green beans, cut into one-inch pieces
1 cup Pastina
1 heaping cup of boiled and drained cannellini or pinto beans

For Grissini:
2 cups bread flour- 250g
¼ semolina flour
¼ whole-wheat flour
1 tsp dry instant yeast
1 tsp honey
1 tsp salt
1 cup- 8 Oz, lukewarm water
1 tbsp olive oil

Combine all the dry ingredients in a stand mixer bowl. Add all the liquids to it and knead a smooth and supple dough till it pulls away from the sides of the bowl.
Cover the dough and let it rise for thirty minutes. Then remove it from the bowl and spread it into a 12/8 inches rectangle. Cover it with plastic and let it rest again for thirty minutes.

Then cut it into half-inch wide strips along the long side. Dust it with some dry flour and lift one piece off. Stretch it gently and twist it by looping and twisting it. You can loop it by doubling the two twisted strands or just do it in one single layer. Lay them straight and two inches apart on two trays. Cover them and let them rest till you heat the oven.
Set the racks in the upper and lower third positions. Heat oven to 400 F. Drizzle some olive oil on grissini and a sprinkle of flaky salt. Bake the trays on two separate racks for a total of 22 minutes. Rotate trays halfway through baking. Broil for a minute if more color is desired. Let them cool completely as they will get crispier as it cools.

Heat oil in a pot and fry garlic and onions in it. Add celery and carrots to it. Add the seasonings and fry for two minutes. Then add the liquids and the tomatoes. Throw in the tomato paste and add salt to your liking. Cover the pot and let it simmer for 25 minutes.
Then add the green beans and zucchini and cook again for another five minutes. Just then add the pasta and the boiled beans. Adjust the seasonings and the liquid ratio to your liking and cook uncovered just till the pastina is cooked. Serve with your favorite kinds of toppings, some fresh herbs, and a drizzle of olive oil. Enjoy!

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