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sauteeing American, Italian
Minestrone Default

Comments: 0


Yield: Serves 6 to 8


  • ½ cup fine-quality olive oil
  • 1 cup chopped onions
  • 1 cup chopped whole leeks
  • ¼ cup minced Italian parsley
  • 1 teaspoon minced fresh thyme
  • 2 cups peeled and diced potatoes
  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 cup diced zucchini
  • 1 cup fresh fava beans
  • 1 cup fresh or frozen green peas
  • 2 cups canned imported San Marzano Italian plum tomatoes, with juice
  • 4 cups chicken broth or water
  • Salt and pepper to taste
  • 1 to 2 cups cooked cannellini or kidney beans
  • 2 tablespoons chopped fresh basil
  • ¼ cup freshly grated Pecorino Romano cheese


1. Heat oil in a large stockpot over medium-high heat. When hot, stir in onions, leeks, parsley, and thyme. Lower heat and sauté for about 5 minutes or until onions begin to brown.

2. Add the remaining vegetables—potatoes, carrots, celery, zucchini, fava beans, and peas— one at a time, sautéing each for about 3 minutes. When all the vegetables are sautéed, stir in tomatoes, broth, and salt and pepper. Bring to a boil. Then lower heat and simmer for about 1 hour, until soup is quite thick.

3. Add cooked beans, mashing some against the side of the stockpot with the back of a spoon as you stir them in. Cook for an additional 5 minutes. Remove from heat and stir in basil. Serve sprinkled with Pecorino Romano cheese.

© 1998 by Frank Pellegrino

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, using 1 cup of Cannellini Beans, and 1/8 teaspoon of added salt per serving.

364kcal (18%)
142mg (14%)
31mg (52%)
310mcg RAE (10%)
6mg (2%)
640mg (27%)
3g (15%)
17g (26%)
4mg (24%)

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