PP: A Tuscan Minestrone

Chef:  Cathy Katin-Grazzini
Makes:  7 quarts
Prep Time:  30 minutes
Cook Time:  1 hour
Total Time:  1 hour 30 minutes


  • 3 cans white beans, rinsed well OR 1 lb dried white beans (cannellini or great northern)
  • 1 large sprig of fresh sage leaves
  • 3 cloves garlic
  • 1 medium to large onion, large dice
  • 2 stalks celery, large dice
  • 1 large carrot, large dice
  • 3 cloves garlic, minced
  • 1 lb green beans, cut into 1” pieces
  • 1 lb mixed green and yellow squash, sliced lengthwise, halved and sliced
  • 2 medium Russet potatoes or 1 lb new white potatoes, large dice
  • 2-3 quarts no-sodium veggie broth or water
  • 6-8 T good quality tomato paste
  • 2 medium tomatoes, large dice –OR- ½ 28 oz can of good quality whole tomatoes
  • ¼ small Savoy or green cabbage, cut into ¼ “ ribbons (chiffonade)
  • I bunch Lacinato (dinosaur) kale, rolled up and cut chiffonade
  • 1 bunch Swiss chard, rolled up and cut chiffonade
  • Sea Salt to taste
  • Freshly ground black pepper to taste
  • Nutritional yeast


  1. To reconstitute dried beans:  Rinse beans and soak overnight.  Discard water.  
  2. Place beans in a pot and cover with water 1-2” above the top of the beans.
  3. Toss in sage leaves and garlic cloves.  
  4. Bring to a boil, lower to just BELOW simmering.  Gently steep for ½ hour or so or until soft and tender but not disintegrating.  
  5. This is a “Rustic Soup”, so there’s no need to be fussy with knife cuts.  Greens are sliced into ribbons and the rest are roughly diced bite size.
  6. In a large stainless soup pot, sweat the onion with a pinch of salt over a medium-low flame, stirring occasionally.  Don’t add any liquid.  Onions will begin to soften, carmelize and become translucent in a few minutes.  If they adhere to the pan, lower flame and add 1-2 T of broth to deglaze the pan.
  7. Add carrots, clelery & continue to sweat the veggies for 3-4 minutes.
  8. Add garlic, stir, cook for another minute.
  9. Add squashes, green beans, potatoes and cook for 3 minutes, stir occasionally.
  10. Add the white beans and their cooking water if using dried beans.
  11. Add veggie broth to water to desired consistency.
  12. Bring to a boil; then lower to simmer.
  13. Stir in sufficient tomato paste or whole canned tomatoes, to achieve a pale orange color.  Tomato is just one flavor in the ensemble; don’t go too heavy on the tomato.
  14. Add the ribbons of cabbage and kale.
  15. Allow to cook on low until veggies are softened but maintain their shape, about 30 minutes.
  16. Add chard & fresh tomato (if using).  Cook for final 10 minutes.
  17. Salt and pepper to taste.


  1. Serve in large heated bowls with a nice salad, crusty wholegrain sourdough bread or homemade bread sticks.  
  2. In lieu of Parmesan, for a nutty, cheesy finish, sprinkle on a little nutritional yeast. 

Cathy Katin-Grazzini is a Plant Based Nutrition Coach, Culinary instructor & Personal Chef.  "Discover the joys of cooking with plants, wake up your senses & take back your health."
 Visit me at www.cathyskitchenprescription.com