This Minestrone soup recipe was adapted from Diavola Pizzeria in Geyserville, CA. We dined there one Winter evening and had a bowl of Diavola’s Minestrone soup. The waiter kindly gave us the ingredients in the soup. After some trial and error making the soup, I have narrowed down the approximate amounts of all the ingredients. What is so great about Minestrone soup is that you can toss in or eliminate an ingredient and the soup will still taste magnificent. It is great on a cold Winter evening with a wonderful glass of red wine.
Minestrone Soup Recipe
- 2 TBS Olive oil
- One yellow onion – chopped
- 1 celery stalk – chopped
- 2 carrots chopped
- 2 to 3 cloves of garlic – chopped
- Handful of swiss chard – chopped into spoonful bites
- Handful of Rapini/Rabe – chopped into spoonful bites
- 1 can Cannellini beans -rinsed
- 4 oz Prosciutto scraps or 1/8 inch slices – diced small
- 1 cup Italian lentils*
- 1 cup Farro*
- 2 28-oz cans of San Marzano crushed tomatoes
- 8 cups of broth or more depending how thick you like it
- Parsley to finish
- Boil the chicken stock
- In a heavy pot sauté the prosciutto for five minutes
- Add the celery, carrots, and garlic. Saute for 12 to 15 minutes and stir frequently.
- Add tomatoes to pan and mix
- Add mixture to broth and bring to boil
- Add farro and lentils
- Add chard and rupini
- Add beans
- Add a tablespoon pesto – optional
- Salt and pepper to taste
- Vintage Wine Taster Ray likes to add a piece of Parmesan cheese rind.
*Whole Foods and Lunardi’s carry Bartolini Umbrian Lentils and Umbrian Farro
Wine Matches- Minestrone Soup Recipe
For Minestrone soup, I love a good medium-bodied wine like
A nice Pinot Noir or a Spanish Tempranillo will also work wonders with this hearty Minestrone soup. I also think a lovely Argentina Malbec goes perfectly well. I am not a big fan of serving a white wine with this soup. Some folks love a nice Chardonnay with Minestrone, but red to me is a natural match.