Minestrone Soup

Menu Part: 
Cuisine Type: 

Executive Chef Carl Legname
Tampa, Fla.

This filling winter warmer is packed with flavor and makes a good match for times of year when fresh, local produce is scarce. Bulk up the dish with small pasta, if desired. Beans provide fiber while the slow-simmered Parmigiano-Reggiano and prosciutto di Parma deliver bold, craveable flavor.


1/4 lb. butter
1 tbsp. extra virgin olive oil
1 med. white onion, diced
1 med. carrot, peeled and diced
4 celery stalks, diced
1 small zucchini, diced
1 yellow summer squash, diced
5 qt. chicken broth
1 bay leaf
1 lb. Roma tomatoes, diced
1 can (15 oz.) garbanzo beans
1 can (15 oz.) cannellini beans
1 can (15 oz.) kidney beans
4 oz. chunk Parmigiano-Reggiano
4 oz. chunk prosciutto di Parma
2 oz. basil, chopped
Salt and pepper, to taste


1. In saucepot over medium heat, melt butter with extra virgin olive oil. Add onion, carrot and celery; saute until vegetables are soft, about 5 minutes.
2. Add zucchini and squash; saute until soft, about 5 minutes.
3. Add chicken broth, bay leaf and diced tomatoes; bring to a boil. Reduce heat to simmer.
4. Drain and rinse all beans, taking care to keep the varieties separate.
5. Put 2 ounces soup broth from the pot into a blender with one-quarter of the cannellini and garbanzo beans. Puree until smooth. Add the puree and remaining beans to the stockpot.
6. Using cheesecloth and kitchen twine, wrap up and tie Parmigiano-Reggiano and prosciutto di Parma. Place in pot and simmer for 40 minutes.
7. Remove cheesecloth, twine and bay leaf before serving.

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