Correction: In the September issue of YAM magazine, we mistakenly advertised our Le Creuset stainless steel roasting pans as induction cooktop compatible. This is incorrect.
We apologize for the error.

The Big Soup: Minestrone Recipe

The Italians have given us many fine dishes. Minestrone has to be the world’s most versatile soup. It’s really a big bowl of carb joy. This version is light and perfect for summer with fresh veggies being so plentiful. What’s not to love about a one-bowl dinner? Serve with a crusty warmed Italian loaf and you have a satisfying, healthy meal.


4 tbsp olive oil
1 medium red onion chopped
3 cloves garlic, finely chopped
1 fennel bulb, diced
1 cup small broccoli florets
1 cup green beans, cut in ½” pieces
2 medium carrots, peeled and diced small
1 medium cubed zucchini
1 medium yellow squash, diced small
2 stalks celery, diced
1 540 ml can fava beans, drained
1 540 ml can white beans, drained
1 cup slightly undercooked elbow pasta (it will continue to cook when simmering);*
2 540 ml cans diced tomatoes
4 cups chicken broth (you can also use vegetable broth)
Coarse salt and black pepper to taste
Grated romano cheese
Basil leaves for garnish


  • Heat oil in large soup pot
  • Saute onion and fennel until soft
  • Add broccoli, green beans and carrots; stir fry on low medium heat for 2 minutes and then add zucchini, squash and celery; stir fry a further 1 minute; keep a close eye on this and stir often; don’t let your veggies get mushy
  • Add diced tomatoes and chicken broth
  • Mash ½  fava and white beans coarsely; add to soup; this will thicken it and add texture
  • Add remaining whole fava and white beans
  • Add elbow pasta
  • Add coarse salt and pepper to taste
  • Let soup simmer on very low for 1hr
  • Serve garnished with basil leaves and fresh grated romano cheese

*you can substitute any small pasta of your choice