Recipe Box: Minestrone Soup

minestrone soup

It’s not often that I find myself hankering for soup at an Italian restaurant, but a no-name hole in the wall in North Beach gets me hankering for their Minestrone. What I like about it is that it’s lemony and bright and the secret to their sauce- fennel! It holds up against the tomato base of the soup adding its lemony brightness. Beck likes to grate parmesan into his soup and I’m keen on it just like it is. Soup is comfort in a bowl and Minestrone is a great way to get your vegetables. You might think it’s anathema to not add cannelini beans to Minestrone, but this cook is not partial to them in this soup.

TIME: 1 hour and 20 minutes
SERVES: 8-10 bowls 

  • ¼ cup olive oil
  • 3 large garlic cloves, chopped
  • 1 large onion, chopped
  • 1 medium fennel bulb, chopped into 1 inch slices
  • 2 cups celery ribs, chopped into 1 inch slices
  • 4 large carrots, halved and chopped
  • 4 yukon gold potatoes, quartered and chopped
  • 2 cups tomato sauce
  • 3 cups chopped tomatoes and any juices
  • 5 cups water
  • 1 T thyme, chopped
  • 2 tsp. parsley, chopped
  • 1 tsp. salt
  • 1 T lemon juice

Pour olive oil in large heavy pot set on medium high heat. Add onion slices and garlic to pot. Saute and stir until almost translucent.

Add celery, carrots, fennel, potatoes and green beans to pot. Cook for 10 minutes and stir occasionally. Add the tomato sauce, chopped tomatoes, water, thyme, salt, pepper and lemon juice to pot. Turn heat down to low, cover pot and simmer for an hour or until potatoes are soft.

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About Anneliesz

Food. Poetry. People. Art. If I was Julie Andrews singing her song, these would be some of my favorite things. My biggest food fail was something we'll call "Tuna Surprise," but that never kept me out of the kitchen. Cooking is my own playtime. While I'm not a chef and would never claim to be anything less than an experimenter of flavors and textures, I sure do love to feed people. Then there's my love of writing which commenced at a wee age over a talking pen named "Percy". I love rolling words around my tongue in different languages. Art camp taught me the importance of not having an eraser. Life is an adventure and one whose marrow I seek to suck as much out of as possible. Join me as I live my life en route.

2 responses to “Recipe Box: Minestrone Soup

  1. Oh the best part of fall — soup! Love the photo and I could just eat that tomatoey carrot right now! It’s only 9:53 but I am ready for lunch! I’ve made tortilla soup twice in the last two weeks spurred on by a huge basket of fresh vegetables brought to me as a hostess gift for our Rosh Hashanah party. I’ve yet to do my annual HUGE stock pot of chicken stock but maybe next week…

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