Minestrone Monastico

6-8 servings

Soups from a monastery kitchen, Brother Victoire-Antoine, Arcadia publishing 1996


  • 5 pts, (2.81) water
  • 3 carrots
  • 3 potatoes
  • 5 oz, (150g) green beans
  • 2 celery stalks
  • 5 oz, (150g) dry white beans
  • 3 onions
  • 8.5 fl oz, (240ml) dry white wine
  • 8.5 fl oz, (240ml) olive oil
  •  5 oz, (150g) macaroni 
  • tarragon, minced 
  • salt and pepper to taste 
  • grated Parmesan cheese


1. Wash and peel the vegetables and cut them into small pieces (except the dry beans). Pour the water into a large soup pot and add all the vegetables (including beans) except the onions. Cook slowly over medium heat for 1 hour.

2. Sauté the onions in a bit of the olive oil in a large frying pan. When the onions begin to become golden, turn off the heat.

3. To the soup, add the onions, wine, the rest of the olive oil, macaroni, tarragon, salt, and pepper and continue cooking for another 15 minutes. Cover the pot and allow the soup to simmer for 10 minutes. Serve hot, with a side dish of grated Parmesan cheese.