Minestrone Soup

Nothing tastes better on a chilly January evening than a bowl of hot soup.  Enjoy this recipe for Minestrone soup featuring our Products of the Month.

F. Oliver’s Minestrone


  • 3 Tablespoons F. Oliver’s Tuscan Garden EVOO, plus additional for serving
  • 1 medium onion, diced
  • 1 cup celery, diced
  • 2 carrots, diced
  • 1 cup broth
  • 1 cup water
  • 2 cups tomato puree
  • 2 Tablespoons F. Oliver’s Ripe Fig BV, plus additional for serving
  • 1 cup kidney beans, cooked
  • 1 cup green beans, cut into bite sized pieces
  • 1 cup baby spinach
  • 1-2 zucchini, diced
  • 2 Tablespoons fresh basil, sliced
  • F. Oliver’s Sunshine Seasoned Pepper, to taste
  • ½ cup pasta, cooked to al dente and chilled
  • freshly grated Parmesan cheese for serving


  1. In a large stock pot, heat EVOO over medium heat.   Add onion and sauté for 3-5 minutes; then add celery and carrots and sauté for additional 2-3 minutes.
  2. Add broth, water, tomato puree, and Balsamic Vinegar and bring to a boil.  Stir frequently.
  3. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, basil, and season to taste with Sunshine Seasoned Pepper.  Simmer for 35-50 minutes or until vegetables are cooked through.
  4. Add cooked pasta to soup and heat through
  5. Serve with Parmesan cheese sprinkled and F. Oliver’s Tuscan Garden EVOO and Ripe Fig BV drizzled on top.

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