Recently, my cooking has been inspired by some genealogical research into my Sicilian family. My sisters and I have been uncovering our family history in Linguaglossa, Sicily and, while the recipes I’ve been experimenting with are not from Sicily, they are rooted in Italy and its culture.
This soup, makes a huge pot of green minestrone – no tomatoes! It made a tasty and thick stew which paired well with a great loaf of crusty bread.
The recipe is fully available on Williams Sonoma’s website and can be accessed here. As always, to help prep for the recipe, I’ve included a shopping list. Don’t let the length of this list stop you – it’s a great recipe, easily expandable and can also be halved for smaller crowds around the dinner table.
Tortelloni Minestrone
- Garlic flavored oil (or do as I did, saute a bit of garlic in olive oil)
- Thyme
- Petits pois
- Leek
- Baking potato
- Celery
- Zucchini
- Green beans
- Canned Cannellini or Flageolet beans
- Tortelloni (fresh spinach-cheese preferred, but I used dried without a problem)
- Basil
- Parmigiano-Reggiano cheese
Four Nights A Week 
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