Della Fontana Minestrone Soup

This recipe is courtesy of Ristorante della Fontana and was very popular for many years.

• Ready In: 1 hr
• Serves: 18
• Yields: 18 cups

Ingredients

• 1⁄4 cup olive oil
• 3  cups  diced onions
• 2  cups  diced carrots
• 2  cups  diced celery
• 1  cup diced tomato
• 1  cup  whole skinned tomatoes
• 1  cup green beans
• 1  cup canned kidney beans
• 1  cup  chopped white cabbage
• 3  teaspoons salt
• 1 1⁄2 teaspoons white pepper
• 1 1⁄2 teaspoons garlic powder
• 1 1⁄2 teaspoons basil
• 2  teaspoons oregano
• 4  tablespoons instant beef bouillon
• 3  tablespoons instant chicken bouillon
• 7  cups water
• 1  cup tomato puree
• 1⁄2 cup barley
• 1  cup  frozen peas
• 1  cup  canned garbanzo beans
• 1  cup  ditalini or 1  cup shell macaroni, cooked
• 1  cup spinach, cooked
•  grated parmesan cheese, for garnish

Directions

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