She Strengthens

A Festive Feast: Minestrone Soup and Grilled Cheese Sandwiches

A Holiday Tradition

For Chef Gabrielle Hamilton, Christmas Eve is a time to gather with loved ones and enjoy a delicious, comforting meal. Her go-to dish? A hearty minestrone soup paired with crispy grilled cheese sandwiches.

The Perfect Soup

Hamilton’s minestrone soup is a masterclass in layering flavors. She starts by sautéing celery, onion, garlic, and fennel in olive oil until tender. Next, she adds yellow squash, zucchini, and a pinch of salt, cooking until the vegetables are soft. Then, she adds cauliflower, green beans, kale, spinach, and escarole, stirring until the greens wilt. The soup simmers slowly, allowing the flavors to meld together. A splash of olive oil and chicken bouillon cubes add depth and richness.

A Twist on Grilled Cheese

Hamilton’s grilled cheese sandwiches are a surprising delight. Instead of butter, she spreads mayonnaise on rustic bread, then tops it with shredded extra-sharp cheddar cheese. The sandwiches are grilled until golden brown and crispy, then served alongside the warm soup.

A Feast to Remember

To serve, ladle the minestrone soup into bowls and sprinkle with freshly ground black pepper. Pair it with the grilled cheese sandwiches, and you’ll have a holiday meal that will leave your guests feeling cozy and content.

Recipe

Minestrone Soup

Ingredients:

• 1 cup extra-virgin olive oil
• 2 tablespoons unsalted butter
• 4 inner celery stalks, thinly sliced
• 1 large yellow onion, finely chopped
• 5 medium garlic cloves, cut into thirds
• 2 small fennel bulbs, thinly sliced
• 4 small yellow squash, medium dice
• 2 medium zucchini, medium dice
• Kosher salt
• Water
• 1 medium head cauliflower, cored and cut into 3/4-inch florets
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1 bunch black kale, tough stems removed and leaves cut into bite-size pieces
• 1 bunch spinach, washed and coarsely chopped
• 1/2 head escarole, cored and leaves coarsely chopped
• 3 chicken bouillon cubes, plus more as needed

Instructions:

1. Heat oil and butter in a large pot over medium heat until butter foams.
2. Add celery and onion, cooking until softened.
3. Add garlic and fennel, cooking until softened.
4. Add yellow squash and zucchini, seasoning with salt.
5. Add water, cauliflower, and green beans, stirring to combine.
6. Add kale, spinach, and escarole, stirring until greens begin to wilt.
7. Reduce heat to low, cover, and simmer until vegetables are soft.
8. Add remaining olive oil and bouillon cubes, stirring until dissolved.
9. Season with salt or additional bouillon cubes as needed.

Grilled Cheese Sandwiches

Ingredients:

• 20 slices rustic bread
• 1 cup mayonnaise
• 1 pound shredded extra-sharp cheddar cheese

Instructions:

1. Heat oven to 300°F.
2. Spread mayonnaise on half of the bread slices.
3. Divide cheese among the slices.
4. Top with remaining bread slices, mayonnaise-side up.
5. Heat a large nonstick frying pan or griddle over medium-low heat.
6. Cook sandwiches until golden brown and cheese is melted.
7. Transfer to a baking sheet and keep warm.
8. Repeat with remaining sandwiches.

To Serve

Ladle minestrone soup into bowls and sprinkle with pepper. Serve with grilled cheese sandwiches.