Minestrone Soup with Gluten Free Caprese Croutons


  • 1 Gluten-free baguette, sliced
  • 4 oz. Basil Pesto
  • Small Mozzarella Balls, sliced
  • Heirloom Cherry Tomatoes, sliced
  • Fresh Basil, finely chopped
  • 24 oz. Boulder Organic Minestrone Soup


  1. Prepare a baking sheet with parchment paper.
  2. Spread one side of each baguette slice with pesto.
  3. Lay alternating slices of mozzarella and cherry tomato on top of the pesto.
  4. Place the croutons under the broiler until the mozzarella is melted and just bubbly.
  5. Place the croutons onto warm bowls of Minestrone Soup.
  6. Sprinkle the croutons with chopped fresh basil to serve.
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