I couldn’t keep posting all of my favourite Italian dishes without including minestrone.  Minestrone is a classic Italian soup, but there is no classic recipe.  This was a poor man’s meal, so many recipes vary based on locale and typically included whatever the family could throw into the pot.  Most generally minestrone does not include meats, it usually is a vegetable soup.  You can also cook this during the day while away at work by throwing everything into the crock pot, just be certain to save the leafy vegetables for adding in at the end of the day, about 20 minutes or so before you are ready to serve.


1 small red onion, diced

1 small white onion, diced

4 carrots, peeled and sliced to 1/2 thickness

6-8 leafs of spinach, washed and chopped, bite size

2 potatoes, washed and diced

1 cup navy beans, washed

2 stalks celery, washed and sliced, bite size

4 twigs parsley, washed and chopped

5 Tablespoons extra virgin olive oil

1 cup arugula, washed and chopped

2 ounces tomato paste

4 cloves garlic, finely minced

1 cup red wine*

*As always, if you wouldn’t drink it in a glass, don’t cook with it!

  • Place a heavy pot over medium heat.
  • Add onions, garlic and olive oil and heat.  Stir until onions become transparent.
  • Add in wine and tomato paste.  Stir until thoroughly blended.
  • Reduce heat to low to medium temperature.
  • Add in potatoes, beans, celery and carrots.
  • Add enough water to cover all ingredients.
  • Cover and allow to simmer until beans are tender, about 45 minutes to an hour.
  • Continually add enough water to cover the pot’s contents.
  • Add in leafy vegetables and cook for another thirty minutes.
  • Add pepper and salt to taste.

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