Easy Fall Minestrone Soup

By  | 
GUNAS New York

Or in Italian: Minestrone autunnale.

To soak up the fall, what better than to sip up a traditional fall soup?

Minestrone can be served with short pasta or rice. (Pro tip: roma rice is best!)




A few cloves of garlic

1 bunch of parsley

5 oz carrots

5 oz celery

5 oz onion

5 oz potatoes

10 oz zucchini

10 oz squash

20 oz heirloom beans

½ gal vegetable stock



Dice all vegetables to a size of ½ inch or less.

  1. Start with EVOO and garlic and place into a tall pot.
  2. Add carrots, celery, onions, and some salt. Let cook for 5 minutes.
  3. Keep adding the beans (precooked). Then add the squash and zucchini.
  4. Add salt to taste with preheated vegetable stock.
  5. Let cook all together for 30 minutes at medium heat.



Before serving, blend ½ cup of EVOO and 1 cup fresh parsley (only leaves) and blend for 15 seconds. Add this as a finishing touch!


Serves 4


Buon appetito!


1,609 total views, 4 views today

Denis Dello Stritto is the Chef at Culina at the Four Seasons Hotel Los Angeles at Beverly Hills. He was born in Caiazzo, Italy where its claim to fame is its abundance of olives. Nearly everyone is engaged in food production in Caiazzo including three generations of his own family. Stritto has worked in hotels all over Europe, Brazil, and the U.S. Stritto’s dream is for a restaurant where people don’t even need to see the menu. “Instead they just feel a connection.”

Leave a Reply

Your email address will not be published. Required fields are marked *