tosi’s inspired italian minestrone soup
This delicious vegetable soup is practically famous in my home town of St. Joseph, MI – try it and find out why!
If you grew up in the vicinity of St. Joseph, Michigan you have likely had or at least heard of Tosi’s minestrone soup. This is not THE recipe, but it’s one of those “my cousin Ruth gave it to her housekeeper Catherine who got it from her hairdresser’s Uncle who used to bartender there” – then I tweaked it over the last decade recipe situations.
I have made it for my family who thinks it’s pretty darn close, so if you’ve got a hankering for the original but are far from Michigan I encourage you to try this as it certainly has satisfied my cravings over the years!
I adore this minestrone soup recipe for it’s flavor of course but there is also something magical about the texture. It’s silky and smooth but also has beautiful bite with bits of fresh veggies in every spoonful. It’s also a perfect transition soup for late summer to early fall (did I make that up – transition soup? LOL). It’s hearty but not heavy – it doesn’t stick to your ribs like a beef stew.
I’m also a bit of a nut when it comes to fresh bread with soup. It’s a must! I am not a baker, but I have made Life as a Strawberry’s Easy Crusty French Bread and it has never failed me. I mean, look at this beauty!
I’d be remiss if I didn’t tell you how amazing this soup is after a day in the fridge so don’t be afraid to make ahead of time. It thickens up a bit and all of the flavors just meld together to make a phenomenally tasty bowl. I hope you all enjoy this family favorite as much as I do!
Tosi’s Inspired Minestrone Soup
- 4 Tbs Butter
- 1 Cup Chopped Onion
- 1 Cup Chopped Celery
- 1 Cup Chopped Carrot
- 1 Can Cannellini Beans
- 1 Cup Shredded Cabbage
- 1 14.5 Oz Stewed Tomatoes
- 1 Tbs Tomato Paste
- 1 1/2 Cups Chopped Yukon Gold Potatoes
- 6 Cups Chicken Stock Can swap in vegetable stock to make vegetarian.
- 2 Cloves Minced Garlic
- 2 Tbs Dried Parsley
- 1 1/2 Tsp Dried Oregano
- 1/2 Tsp Dried Rosemary
- 1 1/2 Tsp Salt
- 1 Tsp Fresh Ground Pepper
- Grated Parmesan for Topping
- Melt the butter in a large dutch oven over medium heat then add the onion, celery, and carrots. Saute for ten minutes or until softened.
- Next, add the beans, chopped cabbage, tomatoes, tomato paste, cubed potatoes, chicken stock, garlic, parsley, oregano, rosemary, salt and pepper to the pot and stir together.
- Bring the soup to a boil, then turn the temperature down to a simmer. Cover the pot and continue to simmer for an hour and fifteen minutes, stirring a few times as the soup cooks. Break apart any large tomatoes that are larger than a spoonful.
- Finally, take about 1/4 of the soup and place it in a blender. Pulse this until smooth and then add it back into the pot. Stir together well.
- Taste for salt or any additional seasonings here you want to take up a notch.
- Serve with a crusty piece of French bread on the side and topped with freshly grated parmesan cheese.