Minestrone with Crunchy Croutons

Perfect for a cold winter day.

{Minestrone with Crunchy Croutons}
adapted from What Katie Ate

1 zucchini, cubed
1 yellow squash, cubed
2 medium carrots, diced
1/2 onion, chopped
2 cloves of garlic, finely chopped
2 tbsp. coconut oil (or olive oil)
2 1/2 cups vegetable stock
2 cups tomato juice
1/2 cup orzo
handful of green beans
parsley, thyme, chives (or any herbs of your choosing)
sea salt, freshly ground pepper

4 slices of bagette
2 tbsp butter
Parmesan cheese

In a large pot, gently saute zucchini, yellow squash, carrot, onion and garlic in coconut oil for 2 to 3 minutes. Add veggie stock, tomato juice and orzo. Bring to a boil and simmer until orzo is fully cooked. Season with salt, pepper and herbs.

In the meantime, blanch the green beans in boiling salted water for 4 minutes. Drain and rinse with cold water. To make croutons, spread bread with butter and place under broiler until golden. Cut into squares.

Spoon soup into bowls, add green beans and drizzle with olive oil. Top with croutons and Parmesan cheese.