Tomato Vegetable Minestrone

PREP: 20 minutes (plus simmering time) | YIELD: ~ 6 quarts


(Adapted from Chef Casey Pesce, d’jeet? and Apple Street Kitchen)

PREP: 20 minutes (plus simmering time)

YIELD: approximately 6 quarts


  • ¼ cup Extra-virgin olive oil
  • 1 cup Leeks, white and light green parts, coarsely chopped
  • 1 cup Carrots, peeled and diced
  • 1 cup Celery (stalk only), diced
  • 5 cloves Garlic, minced
  • 5 cups Escarole, coarsely chopped
  • 1-quart Plum tomatoes, puréed
  • ½ cup Prosciutto, chopped (optional)
  • 4 cups Cannellini beans (cooked or canned)
  • 6 quarts Chicken or vegetable stock
  • 1 Tbsp. Oregano, dried
  • 1 Tbsp. Basil, dried
  • 2 tsp. Turmeric powder
  • ¼ cup Parsley (fresh), chopped



  1. Add the olive oil and prosciutto to a large stockpot and sauté on medium-high heat until the prosciutto is crispy golden. Stir in the leeks, carrots, celery, garlic, dried herbs, and spices.
  2. Cook for another five minutes, until the leeks are translucent, and the spices become aromatic, taking care to not scorch the spices.
  3. Add the plum tomato purée and the stock. Bring to a simmer.
  4. Add the beans and escarole and simmer for 40 minutes.
  5. Finish the minestrone with the fresh parsley and serve immediately.
  6. Cooled minestrone may be refrigerated and stored in an airtight container for 3-5 days.


Notes: Fresh basil may be used in place of dried basil, but should be sliced thin and added, off heat, to each serving of soup.

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