Asiago Minestrone Soup
To accompany the sandwich, serve the ultimate Italian soup – Minestrone! It’s been a part of Italian culture throughout history and it’s easy enough to prepare that any true Italian deli is likely to have their own special version. Here is ours, which features a wealth of fresh vegetables and beans.

  • 1 Tbsp. olive oil
  • 1 large onion, chopped (3 cups)
  • 1 cup baby carrots, sliced
  • 3 cups chicken broth
  • 1 cup white wine or water
  • 1 can (15.5 oz) diced tomatoes
  • 3 cloves garlic, thinly sliced
  • 1 6-oz. bunch Swiss chard, stems and leaves coarsely chopped separately (about 4 cups leaves and ¾ cup stems)
  • 1¼ tsp. Italian seasoning
  • ¼ tsp. ground black pepper
  • 1 (8 oz.) zucchini, quartered lengthwise and sliced (2 cups)
  • ¼ lb green beans trimmed and sliced 1″ pieces (1 cup)
  • 1 can (19 oz) cannellini beans, rinsed and drained
  • 1 cup fresh basil leaves, chopped
  • 1 cup shredded Il Villaggio Asiago d’Allevo Vecchio (about 3 oz.)

At a glance

Recipe type: Lunch, Dinner
Serves: 4
Prep time:
Cook time:
Total time:

  1. Heat oil in 4-qt. saucepan or large stockpot over medium heat. Add onion and carrots; cook 6 minutes until onions are softened. Add broth, wine, tomatoes, garlic, Swiss chard stems, Italian seasoning and pepper. Bring to a simmer and cook 8 minutes.
  2. Stir in zucchini, green beans and cannellini beans. Simmer 4 minutes. Stir in Swiss chard leaves and cook 4 minutes, or until vegetables are tender. (Can be made ahead up to this point). Right before serving, stir in basil. Ladle into bowls and top with grated Asiago.


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