dinner, Recipes, Soups, Chili & Stew

minestrone soup

For some reason when it was 91 degrees outside AND our air conditioning was broken I decided it would be a lovely day to make HOT SOUP, ha! After a summer jam-packed with BBQ, meats, cheese, and then more meats, I was craving some vegetable action so I figured throwing a bunch of fresh veggies in a pot seemed like the easiest route.

I grew up in St. Joseph, MI where there is a wonderful Italian restaurant, Tosi’s, that has hands-down the best minestrone soup I’ve ever had – while this is not their recipe, I’ll say that it’s close! This recipe is really hearty and flavorful, easy to make, and only gets better for left-overs. Give it a try and let me know what you think!


4 tbs butter
1 cup chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1 19-oz can cannellini beans
1 cup shredded cabbage
1 14.5 ounce can stewed tomatoes
1 tbs tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth*
2 cloves garlic, minced
2 tbs dried parsley (I used fresh b/c that’s what I had)
1 tsp dried oregano
1/2 tsp dried rosemary
1 1/2 tsp salt
1 tsp pepper
1/2 cup grated parmesan cheese for topping

*I don’t mean to pull an INA here, but I was lucky that Dave made a big batch of homemade chicken stock using Ruhlman’s every day chicken stock recipe. Using homemade stock definitely makes a huge difference, so do it if you can! The worst that happens is you get to eat a yummy roast chicken the night before!

First, melt the butter in a large pot over medium heat, then add the onion, celery, and carrots. Saute for about ten minutes.


Next, add the beans, chopped cabbage, tomatoes, tomato paste, cubed potatoes, stock, garlic, parsley, oregano, rosemary, salt and pepper to the pot.


Bring to a boil, cover, and then reduce heat. Simmer for 1 hour and 15 minutes, stirring a few times. Next separate either 2/3 or 3/4 of the soup mixture (depending on how chunky you want it) into a food processor and pulse until smooth.


Then return the smooth mixture back to the remaining chunky mixture on the stove, mix well and continue cooking on low heat for another 10 minutes. Be sure to taste the soup here and add any additional salt or herbs to adjust the flavor if needed. Once done, top with grated parmesan and fresh parsley. Oh, and of course serving with a big piece of crusty, buttered bread is a must!


10 thoughts on “minestrone soup

      1. Ah……SJ/BH area native. That explains it. I know the Ruff family that work for Tosi’s for a few generations. SJ class ’76 so I started my cooking fetish late in life. Breads and pastry so I tend to go to Bit O’ Swiss a lot. Would LOVE to work with Foley just to watch.

  1. Thank you for this recipe! I am a St. Joe native (and I still live here), and I’ve been wanting to piece together this recipe forever! Great job! I made it tonight and although mine came out a little thin, the flavor was sooooo close. I’ll tweak my liquid/bean/potato ratio next time. Thanks again for a great recipe!

    1. Oh wow! Well hello fellow St. Joseph gal! I typically find that soups thicken up on the 2nd day, so hopefully it’s a little thicker for you today! Yum, now I want a big batch of this. 😀

  2. I can’t wait to try this. I’m a Stevensville native and used to work for a summer at Tosi’s. I Love love love their Minestrone Soup and though my mom may have this recipe written down somewhere, I’m still going to try this one. Nice to see a fellow local post this. I’m in Central IL now, and miss the area, so thanks for posting!

  3. Tosi’s was my husbands first job as a bus boy at 15. He always raves about this soup so I was so excited to come across your recipe and try it out for him. Now 30 years later he is so happy. It was delicious. Thank you.

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