Minestrone Soup with Whole Wheat Roll and Radish Salad

Ingredients

• 1.5 cup warm water (between 105-115°F (40-46°C))
• 2.25 tsp active dry yeast (one standard packet)
• 1 tbsp honey
• 3.75 cup whole wheat flour (450g, plus more for dusting)
• 1.5 tbsp olive oil
• 1.5 tsp salt

Instructions

1. 1

   Activate the yeast

   • In a large mixing bowl, combine the warm water, honey, and active dry yeast.
   • Stir gently and let the mixture sit for 5-10 minutes, until it becomes foamy and bubbly on top.
   • This indicates the yeast is active and ready to use.
2. 2

   Make the dough

   • Add the olive oil, salt, and 3 cups of the whole wheat flour to the yeast mixture.
   • Mix with a wooden spoon or a stand mixer with a dough hook on low speed until a shaggy dough forms.
   • Gradually add the remaining 0.75 cup of flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl. You may not need all of it.
3. 3

   Knead and proof the dough

   • Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until it is smooth and elastic.
   • Place the dough in a lightly oiled bowl, turning it once to coat the top.
   • Cover the bowl with a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
4. 4

   Shape and proof the rolls

   • Gently punch down the risen dough to release the air. Divide it into 12 equal pieces.
   • Roll each piece into a smooth ball and place them on a parchment-lined baking sheet, about 1-2 inches apart.
   • Cover the rolls with the kitchen towel and let them rise for another 30 minutes, until they are puffy.
5. 5

   Bake the rolls

   • Preheat your oven to 375°F (190°C) while the rolls are doing their second rise.
   • Uncover the rolls and bake for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
   • Transfer the rolls to a wire rack to cool slightly before serving.

Ingredients

• 4 cup radishes (about 2 bunches, thinly sliced)
• 4 cup english cucumber (about 1 large, thinly sliced)
• 0.5 cup red onion (thinly sliced)
• 0.25 cup fresh lemon juice (from 1-2 lemons)
• 0.25 cup fresh dill (chopped)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • Wash the radishes and cucumber thoroughly.
   • Using a sharp knife or a mandoline, slice the radishes and cucumber as thinly as possible.
   • Thinly slice the red onion.
   • Place all the sliced vegetables in a large salad bowl.
2. 2

   Make the dressing

   • In a small bowl, whisk together the fresh lemon juice, chopped fresh dill, salt, and freshly ground black pepper.
   • Taste and adjust seasoning if needed.
3. 3

   Combine and serve

   • Pour the lemon-dill dressing over the sliced vegetables.
   • Toss gently to combine everything well, ensuring all the vegetables are lightly coated.
   • Serve immediately for the best crunch.