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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Winter Minestrone

Jacob Bailey


  • ¼ cup olive oil
  • 1 onion, chopped
  • 2 carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 medium yellow onion
  • 1 large potato (skin on), cubed
  • 8 ounces (or one big bunch) Swiss chard, stems trimmed, leaves coarsely chopped
  • 1 28-ounce can diced tomatoes, fire roasted preferred
  • 1 ¼ cup dry cannellini beans, cooked (or 3 cups canned cannellinis)
  • 1/2 cup dry barley, cooked (it will yield about 1 ½ cups cooked)
  • 6-7 cups vegetable broth (water may also be used)
  • 2 tablespoons dried Italian basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme, or 1 tablespoon fresh
  • If meat eater- add bacon or pancetta (traditional recipe) for more flavor 
  • ¼ cup fresh Italian parsley, chopped
  • Salt and pepper


[Cook's Illustrated adds Parmesan rind for more flavor- cook with stock/water then remove at end.]

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery and garlic. Sauté until the onion is translucent, about 7 minutes. Add the potato and sauté for 2 minutes. Stir in the Swiss chard and cook for two more minutes. Add canned tomatoes, heat until tomatoes begin to break apart and then add 6 cups of the broth. Stir in beans, barley, and all of the seasonings except parsley. At this point you may want to add the other cup of broth, depending on how thick or thin you like your soup - entirely up to you. Simmer for about 15 minutes, until potato cubes are soft. Give the pot a good stir so that the beans and tomatoes begin to break apart, adding a nice texture to the broth. Stir in fresh parsley, salt and pepper, then serve. Grate some fresh Parmesan/Reggiano to garnish.