Minestrone Soup

Serves 4


Made with Preserved Tomatoes


1/4 cup extra virgin olive oil

3/4 cup chopped onion

3/4 cup chopped carrot

3/4 cup chopped celery

1 Tbsp minced garlic

1 bay leaf

2 sprigs of fresh thyme (or a teaspoon of dried thyme)

1/4 teaspoon fennel seeds, crushed

1 yukon gold potato, peeled and cut into 3/4-inch chunks

2 cups sliced savoy or curly cabbage

1 zucchini, cut into 3/4-inch chunks

1 jar Preserved Summer Tomatoes, including juice

6 cups water

1 -15-ounce can of cannellini or great northern white beans, drained (about 1 1/2 cups cooked white beans)

1/4 cup chopped fresh parsley

Sea salt and freshly ground black pepper

Parmigiano Reggiano cheese, grated for garnish

Photo by Simply Recipes

Photo by Simply Recipes


  1. 1 Sauté onions, carrots, celery, garlic in olive oil: Heat oil in a 4 to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.

    2 Add herbs, potato, vegetables, water: Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and Preserved Summer Tomatoes with juice.

    3 Simmer until vegetables are cooked through: Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.

    4 Add beans, parsley, salt, pepper: Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs.

    Top with grated Parm Regg