Ristorante della Fontana’s Minestrone Soup

Years and years ago, there was a fun Italian restaurant in downtown SLC. They served a seven course Italian dinner, including a Romaine salad you ate with your fingers, a sorbet palate cleanser, pasta, and the tastiest Minestrone soup I’ve ever had.

I was given this recipe as a newlywed, and was always a bit overwhelmed by the long list of ingredients. This cold winter weather inspired me to cook up a pot.
The long list…well worth it.

1/4 cup olive oil
3 cups diced onion
2 cups diced celery
2 cups diced carrot
1 cup diced tomatoes
1 cup whole, skinned tomatoes
1 cup french style green beans (I used frozen)
1 cup canned kidney beans
3 t salt
1 1/2 t white pepper
1 1/2 t garlic powder
4 T instant beef bouillon
3 T instant chicken bouillon (I substituted both with vegetable bouillon for my sweet husband)
1 1/2 tsp dried basil
2 t dried oregano
7 cups water
1 cup tomato puree
1/2 cup barley
1 cup frozen peas
1 cup canned garbanzo beans
1 cup macaroni, cooked
1 cup chopped spinach (I used frozen)
grated Parmesan cheese

In large, heavy saucepan, heat olive oil. Saute onions, carrots and celery until onions are translucent. Add diced and whole tomatoes, green beans, kidney beans, salt, pepper, garlic powder, bouillon, basil oregano, water, tomato puree and barley. Simmer 45 minutes.
Stir in peas, garbanzo beans, and pasta. Simmer 15 minutes. Add spinach. Serve hot, sprinkled with cheese.

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