We came up with this minestrone revision after a recent visit to our favorite little Italian lunch place, Il Ritrovo, in Sheboygan. This hearty minestrone has earned nods, compliments, and “killer, Mom,” comments from my pickiest diners, the girls.
2 lg. cans (49 oz. ea.) chicken broth
2 lg. jars (1 Qt. ea.) of Great Northern beans
1 bag carrots (2 lbs.) (chopped)
1 bag (5 lb.) lg. red potatoes (peeled and cubed)
5 cloves garlic (crushed)
4 T good olive oil
2 T Italian seasoning
1 t dried sage
1 t ground fennel
1 t dried parsley flakes
3 med. zucchini (chopped) or 3 med. yellow squash (chopped)
6 oz. bag baby spinach
freshly grated parmesan (2-3 T shredded to garnish each bowl of soup)
In a large soup pot, bring chicken stock and garlic to a boil, and cook carrots, potatoes, and beans for 15 to 20 minutes. When carrots and potatoes are done, food process ¼ of the soup stock and vegetables to a puree. Add the puree back to the stock pot and add olive oil, seasonings, zucchini, and spinach. Reduce heat and cook for about 5 minutes. Turn off heat, stir, and let sit for about 1 hour before serving. Salt and pepper to taste. Garnish with freshly grated parmesan cheese.
