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San Giuseppe’s Hearty Minestrone

San Giuseppe’s Hearty Minestrone

Discover the comforting flavours of San Giuseppe’s minestrone, a traditional Sicilian soup rich with pulses and seasonal vegetables, steeped in Agrigento’s culinary heritage.

Author: Mario Greco • Published on: November 8, 2016
Categories: Other Recipes Soups
Tags: Agrigento carrots onions beans wild fennel lentils extra-virgin olive oil pasta black pepper salt celery
⏱️
Prep Time
Around 45 minutes
🔥
Cook Time
About 2 and a half hours
👥
Serve
Serves 4
📊
Difficulty
Moderate
💰 Budget-friendly
🗓️ Winter
⭐ 4.6/5

🛒 Ingredients

  • ✓ 100g dried borlotti beans
  • ✓ 100g lentils
  • ✓ 500g mixed seasonal vegetables
  • ✓ 100g dried broad beans
  • ✓ 100g chickpeas
  • ✓ A large celery stalk
  • ✓ 2 large carrots
  • ✓ 1 large onion
  • ✓ A small bunch of wild fennel
  • ✓ 300g mixed short pasta
  • ✓ Salt
  • ✓ Freshly ground black pepper
  • ✓ Extra virgin olive oil

📊 Nutritional Information

Calories
450 kcal
Protein
18 g
Fat
10 g
Carbohydrates
70 g
Fiber
15 g
Sugars
5 g
Sodium
400 mg

San Giuseppe’s minestrone is a time-honoured recipe from the Agrigento region, traditionally served on 19th March to celebrate the Feast of Saint Joseph. Also known as macco di San Giuseppe, this dish brings together a rustic medley of pulses and fresh vegetables, evoking the warmth and soul of old-world cooking. Its gentle aroma calls to mind kitchens warmed by wood fires, where bubbling pots would nurture the community spirit. Traditionally prepared in large iron cauldrons, this soup was shared amongst neighbours as a sign of generosity and togetherness. Today, making this minestrone is a wonderful way to relive those timeless values of sharing and tradition — perfect for a cosy family lunch or a comforting supper with friends during the cooler months.

👨‍🍳 Preparation

  1. 1

    Soak the dried pulses in water with a pinch of bicarbonate the night before.

  2. 2

    The following day, drain and rinse the pulses thoroughly under cold running water, then set aside.

  3. 3

    Peel and finely chop the onion, and roughly chop the celery and carrots.

  4. 4

    Gently sweat these in a pan to create a flavourful base, then add the pulses along with water and simmer gently over a low heat.

  5. 5

    Meanwhile, wash and chop the mixed vegetables into bite-sized pieces.

  6. 6

    Once the pulses are tender, stir in the vegetables, season with salt, and continue cooking for another half hour, stirring occasionally.

  7. 7

    Add the mixed short pasta along with some broken spaghetti to the soup and cook through.

  8. 8

    Once ready, ladle the minestrone into bowls and finish with a drizzle of extra virgin olive oil and a grind of fresh black pepper.

💡 Tips and Variations

Feel free to swap the vegetables depending on what’s fresh and seasonal. For a creamier texture, pulse some of the cooked beans before adding in the vegetables.

📦 Storage

  • • Keep any leftovers in an airtight container in the fridge for up to 2-3 days.
  • • This soup freezes well for up to 2 months — just reheat gently with a splash of water or stock to loosen it.

🍷 Pairing

Serve with a glass of Cerasuolo di Vittoria, the lively and well-structured red wine from Sicily, which complements the earthiness of the soup beautifully.

This San Giuseppe’s minestrone is not just a meal but a soulful experience — a tribute to Sicilian heritage and the joy of sharing food with loved ones. I warmly encourage you to give this recipe a try; it’s wonderfully satisfying on a chilly day and makes for a great excuse to gather family or friends around the table. Do let me know how you get on — there’s nothing better than sharing good food and good company!

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