Revised 2014 Feb 06

The name minestrone (big soup) appears to have originated in the 13th century although the soup itself predates the rise of Rome. Originally a simple but filling porridge of spelt flour cooked in salt water, to which whatever vegetables were available would have been added. As with all other things Italian regional variations abound so our take on this classic can claim only to have Italian aspirations.

10 servings


1 pound lean ground beef
1 stalk celery, thinly sliced
3 carrots, thinly sliced
3 tablespoons fennel, thinly sliced
4 green onions
1 tablespoon olive oil
5 cups stock
1/3 cup pizza sauce
5 anchovy fillets, finely chopped
2 cups small pasta
2 cups kale, chopped
6 cloves garlic, thinly sliced
14 ounces tomato, diced
1 cup corn kernels
20 soup meatballs (optional) *
28 ounces chick peas
1 teaspoon sriracha
salt and pepper, to taste
tomato juice


In a medium stockpot brown the beef. Remove and drain separating and reserving juices.

Thinly slice the white and light green parts of the onions then in the same pot sauté the slices, celery, carrots, and fennel until the onion is softened

Return beef to the pot add stock, pizza sauce, and pasta. Bring to boil, reduce heat and simmer for 5 minutes less than required to cook the pasta

Cut the remaining green onion into 1/2" pieces and cook with the garlic and kale in a few spoonfuls of stock. Set aside

Add all remaining ingredients (do not drain tomatoes or peas) except the tomato juice. Return to simmer until heated through. Use tomato juice or more stock to adjust amount of liquid

* I've used my GP meatballs or even sausage stuffing balls
Almost any combination of stock ought to work

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