Recipe: Vince DiBattista’s Fall Minestrone

Chef Vince of Campagnola and Union Pizzeria was our guest and featured chef at a recent tent event, really the first one with true Fall weather. That made his fall minestrone the perfect, satisfying match for a brisk October market. Here’s how to make it at home.

(Serves 8–12)

Ingredients for stock:

  • 4 cloves garlic
  • 2 sprigs rosemary
  • 2 sprigs sage
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 pound parmesan rind (optional)
  • 4 quarts water
  • 2 cups dried cranberry beans (pre-soaked overnight)

Ingredients for soup:

  • 1 tablespoon minced garlic
  • 2 cups diced onion
  • 1/2 cup extra virgin olive oil
  • 1 cup diced fennel
  • 1 cup diced celery
  • 2 medium tomatoes, peeled and diced
  • 3 1/2 quarts bean stock
  • 4 cups diced red kuri squash
  • 8 cups chopped kale
  • 6 cups (approx.) cranberry beans (from cooked stock)
  • Salt and pepper
  • Parmesan and olive oil for garnish


  1. Cranberry beans should be soaked overnight in preparation.
  2. Wrap garlic, herbs, and parmesan rind in cheesecloth and add to water. Add pre-soaked beans and bring to boil.
  3. Simmer herbs and beans for 1 to 1.5 hours or until beans are tender.
  4. Sauté garlic and onion in olive oil until translucent.
  5. Add fennel, celery, tomato and cook until vegetables are tender. (Approx. 5 minutes)
  6. Discard cheesecloth with herbs and parmesan rind; pour stock into vegetable mixture. Simmer for approx. 45 minutes.
  7. Add squash, kale, beans, and cook until squash is tender. (Approx. 20 minutes)
  8. Add salt and pepper to taste.
  9. Ladle soup into bowls; sprinkle with Parmesan and drizzle with olive oil.