Minstrone was first made in Rome, Italy and ingredients vary, depending on what vegetables are in season. The soup can be made vegetarian, add meat and usually contains pasta or rice. Feel free to customize this recipe with your favorite vegetables, meats, pasta or beans.
Yield: 1 Gallon
2-1/2 Tbsp Whole butter
1/2 Cup Garlic, minced
1 Cup Spanish Onion, diced
1/2” 1 Cup Whole Carrots, diced 1/2”
1 Cup Celery, diced 1/2”
1 Cup Idaho Potato, diced 1/2”
1/2 Cup Zucchini, diced 1/2”
1/2 Cup Yellow Squash, diced 1/2”
3 Tbsp Fresh Oregano
1/2 Cup Fresh Basil, de-stemmed & chopped
2 Qts Chicken Broth (can use vegetable or beef broth as substitutes)
1/4 Cup Flour
1/2 Cup Romano Cheese, grated
3/4 Cup Parmesan Cheese, grated
3 C Canned Diced Tomatoes
2 C Canned Garbanzo Beans, drained
2 C Maggiano’s Marinara Sauce
1 Qt Escarole Lettuce, diced 1” – outer leaves only
Salt and pepper (to taste)
1. Saute onions, carrots, celery, oregano in butter over medium heat until tender.
2. Add flour and stir to incorporate to form roux.
3. Add minced garlic, chicken broth, marinara sauce, potatoes & tomatoes; bring to a boil, reduce heat to
4. Add zucchini, yellow squash and garbanzo beans. Add salt and pepper to taste; simmer for 20 minutes.
5. Stir in romaine, basil, romano & parmesan cheese.