Tuscan Soup recipe
Developed by Mary Ann Esposito just for Fortuna's

Minestrone- Tuscan Soup


1/4 cup olive oil

1 large onion, peeled and diced

2 cloves garlic minced

1/4 pound chunk Fortuna sopressata or finocchiona

2 carrots, 1/4 inch dice

2 medium zucchini, 1/4 inch dice

1 cup green beans, cut into thirds

2 potatoes, peeled, 1/4 inch dice

2 cups tomato juice

4 cups chicken broth

1 can well rinsed cannellini beans

Salt and pepper to taste

Several fresh basil leaves, torn into bits

2 tablespoons pesto (Optional)

Grated Parmigiano Reggiano for sprinkling


Heat olive oil in a soup pot and add the onion, garlic and the sopressata or finocchiona and cook until the onion softens.

Add the carrots, zucchini, beans, and potatoes and mix well. Cook covered for 3 to 4 minutes.

Add tomato juice, broth and, if necessary, enough water to cover the mixture. Bring to a boil, then lower the heat to simmer and cook until the vegetables are tender but not mushy.

Add the cannellini beans and cook a couple of minutes. Season with salt and pepper. Add the basil leaves or stir in a couple of tablespoons pesto sauce, if desired.