Real Recipes From Real Home Cooks ®

tuscany minestrone lagulli

(2 ratings)
Blue Ribbon Recipe by
Janet Iagulli
Bensalem, PA

One day when I was a little girl of 7, my grandmother from Palermo Italy stayed at our home for 3 months or so. Her "grandma" name was "Nanu." She would sing Italian songs from her hometown which always warmed my heart and felt like it cleansed my soul. Everything in the world was so right! One day she woke me up around 8 am and asked me if I would "help her cook dinner" that day. I was so excited to work beside her as she showed me how to make this dish. She hid the recipe for when I got older in a place she knew I'd find. She's gone, but her memories and recipe live on.

Blue Ribbon Recipe

The aroma from this minestrone while simmering is so good you're going to have a hard time not grabbing a spoon and eating it from the pot. All the flavors are fabulous and complement each other. Fresh rosemary is evident and adds an earthy flavor. The red pepper gives the soup a slight kick. This is a filling and delicious vegetarian dish.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6 (1-1/2 cup svg.)
prep time 40 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For tuscany minestrone lagulli

  • 2-3 Tbsp
    extra virgin olive oil
  • 4-5 clove
  • 6 sprig
    celery leaves, chopped loosely
  • 1 md
    carrot, shredded
  • 1/2 md
    onion, sliced thin
  • 32 oz
    vegetable stock
  • 1 can
    diced tomatoes (fresh is good), 14 oz
  • 1 can
    cannellini beans, 14 oz
  • 1 Tbsp
    rosemary, dried
  • 1 tsp
    basil, dried
  • 1 tsp
    dried red pepper flakes
  • 1 Tbsp
    garlic powder
  • 16 oz
    spinach leaves (frozen) or 6 cups fresh baby spinach leaves
  • 4 oz
    small bow-tie pasta
  • dash
    Parmesean cheese (optional)
  • dash
    fresh ground pepper

How To Make tuscany minestrone lagulli

  • Carrots, onions, and garlic sauteeing in a pan.
    Heat oil in a large skillet - med. high heat. Saute carrots, onions, and garlic until soft (5-6 minutes until tender).
  • Stock, beans, tomatoes, rosemary fresh ground pepper, and seasonings added to the skillet.
    Add stock, beans, tomatoes, rosemary fresh ground pepper, and seasonings to skillet. Bring to a boil.
  • 3
    Add pasta and cook 14-15 minutes. Stir in spinach and continue cooking 2-3 minutes.
  • Shredded Parmesan added to the top of the Tuscany Minestrone soup.
    Remove from heat & serve (add shredded Parmesan cheese, to taste). Bonjour!