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Servings: 8-10

Total Time: 20 minutes, not including marinating time.

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Minestrone Ristorante Della Fontana

This soup recipe comes from an Italian restaurant, Ristorante Della Fontana, that has since closed its doors. This delicious soup brings back memories of the restaurant which was located in a renovated church with vaulted ceilings and adorned with wrought-iron chandeliers and flags from around the world. The food was served in generous proportions and you will have plenty to serve your guests with this hearty soup. 



1/4 cup olive oil

3 cups diced onion

2 cups diced carrots

1 cup diced tomatoes

1 cup whole skinned tomatoes

1 cup green beans, drained

1 cup kidney beans, drained

1 cup chopped white cabbage

1 1/2 t. pepper

1 1/2 t. garlic powder

1 1/2 t. basil

2 t. oregano

4 T. instant beef bouillon

3 T. chicken bouillon

7 cups water

1 cup tomato puree

1/2 cup barley

1 cup peas (fresh or frozen)

1 can garbanzo bean, drained

1 cup ditalini or marcaroni shells, cooked, rinsed and drained

1 cup spinach, cooked

grated parmesan cheese

salt to taste

In a large soup pot, heat oil.  Saute onions, carrots, and celery until onions are translucent.  Add diced and whole tomatoes, green and kidney beans, cabbage, herbs and spices, bouillon, water, tomato puree, and barley.  Simmer 45 minutes. 

Stir in peas, garbanzo beans, and cooked pasta.  Simmer 15 minutes.  Add spinach.  Serve hot.  

Add a side that compliments your menu:

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