Ever since Silvano Marchetto opened his New York City restaurant Da Silvano in 1975, patrons have been asking him for recipes. In response to their requests, he published "Da Silvano Cookbook" (Bloomsbury USA), filled with classic Italian recipes, including favorites such as this hearty minestrone, a recipe passed down by Silvano's mother.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak the cannellini beans overnight in enough cold water to cover. Drain and set aside.

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  • Bring 2 quarts of lightly salted water to a boil over high heat. Add the beans and the quartered onion. Bring back to a boil, then lower the heat and let simmer until the beans are cooked, about 1 hour.

  • Drain the beans over a bowl. Reserve the beans and their cooking liquid separately. When the beans are cool enough to handle, pick out and discard the onion.

  • Peel the potatoes. Cut two of the potatoes into 1-inch pieces. Leave the third potato whole.

  • Warm the olive oil in a large pot over medium heat. Add the chopped onion and saute until lightly colored, about 7 minutes. Add the potatoes and saute until they begin to color, about 2 minutes. Add the tomato paste and stir to coat the potatoes with the paste. Cook for 3 minutes, adding a little water to prevent the tomato paste from sticking. Add the celery, carrots, cabbage, cauliflower, beans, and the whole potato.

  • Add the bean cooking liquid to the pot, plus enough water to cover by 1-inch. Raise the heat to high and bring the water to a boil. Season with salt and pepper. Lower the heat immediately and cook until the whole potato is fork tender, about 45 minutes. Remove the whole potato, mash or rice it, and return it to the pot, stirring it in to thicken the soup. Stir the peas and the tubetti into the soup. Season with salt and pepper.

  • Divide among individual bowls and, if desired, sprinkle with parmesan and drizzle some extra-virgin olive oil over each serving.

Reviews (1)

2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
02/24/2012
I have made this recipe at least 10 times. it's wonderful. I've been making ever since I saw it air on Maratha's show. Sometimes I use can beans but from now on I am using dried. They taste better and they are better for you. Make sure there cooked before you add the other ingredients.