The Pioneer Woman Tasty Kitchen
Profile Photo

Franco’s Authentic Italian Minestrone

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

20
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Franco, the fabulous chef at Tuscookany, a great cooking destination vacation in Italy, taught us how to make this delicious minestrone.

Ingredients

  • FOR THE MINESTRONE:
  • ¼ cups Olive Oil
  • 4 cloves Garlic
  • 1 whole Large Carrot
  • 1 whole Yukon Gold Potato
  • 2 whole Leeks Thinly Sliced, Both White And Light Green Parts
  • ½ whole Cabbage
  • 1 slice Pumpkin Or Other Similar Squash
  • 2 whole Small White Onions
  • 1 whole Zucchini
  • 2 stalks Celery
  • 4 stalks Swiss Chard
  • 2 cups Spinach Leaves
  • 1 gallon, 5 cups, 2 tablespoons, 6-¾ pinches Chicken Broth
  • 1 cup Tomato Sauce (the Recipe That We Prepared, Ingredients List Below)
  • 15 ounces, weight Cannellini Beans, Rinsed And Drained
  • 1 can (14 Oz. Size) Artichoke Hearts
  • 1 piece Parmesan Rind
  • Salt And Pepper, to taste
  • 2 Tablespoons Emeril's Italian Seasoning, More If Needed
  • FOR THE TOMATO SAUCE:
  • 3 cans San Marzano Whole Tomatoes (28 Oz. Each)
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Chopped
  • 1 whole Onion, Chopped Small
  • 1 bunch Basil, Chopped

Preparation

First, make the tomato sauce:

1. Put tomatoes through a food mill to make a sauce. Set aside.
2. Heat oil in a sauce pan over medium heat and add garlic and onion. Saute until onion is golden, about 5 minutes.
3. Add tomato sauce and simmer for 15 minutes.
4. Add chopped basil and season to taste with salt and pepper.

This makes more than you need for the soup, but you can freeze the rest.

Next make the soup:

1. Dice all of the vegetables to about the same size–SMALL–and keep each vegetables separate. I was surprised that Franco had us cut them so small, I thought they would get mushy when you cooked them, but they didn’t.

2. Saute garlic and olive oil in a large pot over medium heat. I use my 9 1/2 quart Le Creuset.

3. Add the slowest cooking vegetables first: carrots, potatoes, leeks, cabbage, onions, and pumpkin.

4. After 5 minutes add zucchini, celery, Swiss chard and spinach and stir. Continue heating for another minute or two.

5. Add the stock/broth and tomato sauce. I suppose you could cheat and use canned tomato sauce, but it’s really worth going to the trouble of making it from scratch. Franco says to cook this mixture until it reduces by 25% but mine only seems to reduce about 10%.

6. Add the beans, the artichoke hearts and the rind of the Parmesan. They say when you serve it the person who gets the rind in their bowl will have good luck!

7. Skim a little of the foam off the top.

8. Season to taste. I add salt, pepper, and play around with other seasonings. Sometimes it’s Emeril original seasoning, other times Italian seasonings. Just keep tasting until you get the flavor you like.

9. Let it simmer uncovered for a couple hours. It’s even better the next day, and best of all…it freezes well!

One Comment

You must be logged in to post a comment.

Profile photo of shari

shari on 10.29.2011

Wow! This looks and sounds delicious! I’m definitely going to make this when the weather gets cold. I’ll let you know how much we love it, because I know we will!

No Reviews

You must be logged in to post a review.

Related Recipes

Pressure Cooker Lentil Soup
Profile Photo by Nora | Savory Nothings in Soups
Cozy up with a big bowl of pressure cooker lentil soup...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Aunt Rocky’s Salsa Soup with Chicken
Profile Photo by Roxana Lopez in Main Courses, Soups, Special Dietary Needs
This is such a quick soup to make; it can be...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Cannellini Sausage Kale Soup
Profile Photo by Silvia Ribas - Garden in the Kitchen in Soups
Healthy and hearty 30-minute Cannellini Sausage Kale Soup with carrots and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Vegetable Barley Soup with Turkey Meatballs
Profile Photo by Emily Wilson in Soups
Veggies, kale and barley in a tomato-y broth with mini turkey...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Aunt Rocky’s Roast Beef & Veggie Soup
Profile Photo by Roxana Lopez in Soups
Whenever I make a beef roast for dinner, I use the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy