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
- 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.
- 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.