Ristorante della Fontana’s Minestrone Soup

Salt Lake City had a popular Italian Restaurant, the location that was in a historic church has now been taken over by a Sushi House. People in Salt Lake missed the Minestrone Soup so much that the Salt Lake Tribune located the recipe. The photo on this post is the stained glass window that is on the west window of the church. (This recipe makes a lot of soup, it was after all taken from a resturant kitchen, you can divide it)

Ristorante della Fontana’s Minestrone Soup Salt Lake City
(previously housed in an old church on 336 South 400 East)
¼ C. Olive Oil
3 C diced onions
2 C diced carrots
2 C diced celery
1 C diced tomatoes
1 C whole peeled tomatoes
1 C green beans
1 C canned kidney beans
1 C chopped white cabbage
3 t salt
1 ½ t white pepper
1 ½ t garlic powder
1 ½ t basil
2 t orgegano
4 T instant beef bouillon
3 T instant chicken bouillon
7 C water
1 C tomato puree
½ C barley
1 C peas (frozen or fresh)
1 C canned garbanzo beans
1 C macaroni shells cooked
1 C spinach cooked
Grated Parmesan cheese to garnish

In large soup pot over medium high heat, warm oil.
Add onions, carrots & celery, Saute until onions are translucent
Add diced & whole tomatoes, green beans, kidney beans, cabbage, herbs & spices, bouillon, water, tomato puree & barley
Bring to a boil, reduce heat & simmer for 45 minutes
Stir in peas, garbanzo beans & cooked pasta.
Simmer 15 minutes
Stir in spinach
Ladle into bowls and sprinkle generously with Parmesan Cheese
Makes 18 cups