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Farm Fresh Minestrone Soup


  • 1/2 cup dried peeled fava beans

  • 1/2 cup lentils

  • 1/3 cup cannellini beans

  • 7 tablespoons extra-virgin olive oil

  • 1 medium yellow or white onion, chopped (around 1 cup)

  • 2 medium carrots, peeled and chopped) (about 2/3 cup)

  • 2 medium celery stalks, chopped (about 1/2 cup)

  • 2 teaspoons minced garlic

  • 1 (28-ounce) can crushed tomatoes (approx. 3 1/2 cups)

  • 3 medium yellow potatoes, peeled and diced (about 1 1/2 cups)

  • 1 1/2 cups chopped fennel.

  • 1/4 cup chopped flat-leaf parsley leaves (approx. 2 tablespoons

  • chopped basil leaves (approx. 4 tablespoons)

  • 2/3 cup Moroccan or Israeli couscous

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 cup finely grated pecorino Romano cheese (add rind)


  1. Soak the beans in a large bowl of water overnight. Drain in a colander and rinse well in the sink.

  2. Warm 3 tablespoons of virgin olive oil in a large soup pan set over medium heat. Add onions, carrots and celery; stir often until soft but NOT browned.

  3. Stir in tomatoes, potatoes, fennel, parsley, basil and beans. Add enough water so that everything is submerged by 2 inches.

  4. Raise the temperature to high and bring to a full boil. Reduce the heat to low and simmer slowly for about 1 1/2 hours, uncovered, until beans are tender, adding more water if the soup thickens too much.

  5. Stir in the couscous., salt, and pepper. If needed add up to 2 cups water if the soup is too thick. Continue simmering, uncovered. Cook until couscous is cooked.

  6. Ladle the soup into serving bowls and top with the grinded cheese. Add red pepper if desired.


Add other fresh veggies from the garden such as green beans, zucchini, and yellow summer squash.

Add a tablespoon or two of tomato paste for a stronger tomato flavor.

Substitute the beans in the minestrone such as cranberry beans and pinto.


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