Classic Minestrone Soup recipe

By Robert St. John

Minestrone Soup

I created a version of this in the early days of the Purple Parrot Café in the late 1980s. When we opened Tabella, I revised it and it’s a regular menu item.

¼ c.     Pure olive oil
1 ½ c.  Onion, diced
1 ½ c. Carrot, diced
1 c.      Celery, diced
½ c.     Garlic, minced
¼ c.     Kosher salt
1 tsp    Dried basil
1 tsp    Dried oregano
½ tsp   Dried thyme
2 tsp    Fresh ground black pepper
¼ tsp   Crushed red pepper
2 ea.    Bay leaf
2 TB    Balsamic vinegar
½ c.     White wine
¼ c.     Tomato paste
2 ea.    28 oz. can San Marzano tomatoes, chopped
1 gal.   Vegetable Stock
2 c.      Zucchini, medium dice
2 c.      Yellow squash, medium dice
1 ea     10 oz. package frozen spinach, thawed, drained
2 ea     15 oz. can kidney or cannelloni beans, drained
¼ c.     Pesto
1 TB    Worcestershire sauce

Heat olive oil in a stockpot over medium-high heat.

Add onions, carrots, celery, salt, peppers, basil, oregano, thyme and bay leaves. Cook for 8-10 minutes, stirring frequently.

Add wine and balsamic vinegar.  Continue cooking for 3 minutes.

Add tomato paste and cook 6-8 minutes, stirring constantly, being careful not to let it burn.

Add canned tomatoes and chicken stock. Simmer for 1 hour.

Add zucchini, squash, spinach and kidney beans and cook for 8 minutes.

Remove from heat and stir in pesto and Worcestershire.

Yield: 1 gallon

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