Minestrone Soup Recipe

Makes 3.84 L

  • 57 g salt pork, minced
  • 60 mL olive oil
  • 454 g paysanne-cut onion
  • 227 g paysanne-cut celery
  • 227 g paysanne-cut carrot
  • 227 g paysanne-cut green pepper
  • 227 g paysanne-cut green cabbage
  • 14 g minced garlic
  • 454 g tomato concasse
  • 2.88 L Chicken Stock
  • Salt, as needed
  • Ground black pepper, as needed
  • 113 g cooked chickpeas
  • 170 g cooked black-eyed peas
  • 170 g cooked ditalini


  • 142 g grated Parmesan
  1. Render the salt pork with the oil in a large sauce pot over medium heat until the fat has melted but the meat has not browned, about 10 minutes.
  2. Add the onions, celery, carrots, peppers, cabbage, and garlic and sweat until the onions are translucent about 15 minutes.
  3. Add the tomato concasse, stock, salt, and pepper. Simmer until the vegetables are tender, 25 to 30 minutes. Do not overcook.
  4. Add the chickpeas, black-eyed peas, and ditalini. The soup is ready to finish now, or it may be rapidly cooled and stored for later service.
  5. To finish the soup for service, return it to a simmer. Adjust seasoning with salt and pepper. Garnish individual portions with grated Parmesan.