It’s hard to make a small amount of minestrone. Even though it’s pretty much one or two of each vegetable once they’re chopped up you’re looking at a big pot of soup. Luckily there’s a lot you can do with it once it’s done. Serve it hot on the day you make it and cold (yes, it’s good cold) the next. Freeze some for later, I like to puree it before freezing, or use the leftovers to make risotto. My recipe was adapted from Marcella Hazan’s “Essentials of Classic Italian Cooking” but feel free to include any fresh, in-season vegetables you have on hand. Obviously for a big batch of soup you’ll need a big pot. A six quart stock pot should do; you’ll need to remove the leveling tray and place a trivet or a rack on the bottom of the cooking chamber to accommodate it.

Solar Minestrone Soup


1/4 cup olive oil

1 yellow onion, chopped

3 carrots, peeled and finely chopped

2 stalks celery, finely chopped

2 small potatoes, peeled and chopped

2 zucchini, chopped

1 cup green beans, trimmed and cut into 1 inch pieces

1 small savoy cabbage, cored and chopped

1 can (28 oz) whole Italian tomatoes with their juices, chopped

3 cups water

2 cups cooked cranberry beans (or cannellini)

Salt to taste

1 hard crust, 1 to 2 inches long, from a wedge of Parmesan cheese

Freshly grated Parmesan cheese and chopped fresh basil for serving


Set Global Sun Oven out to preheat

Heat oil in the stock pot. Turn heat down to medium low, add the onions and saute for about 2 minutes. Add the next 11 ingredients – carrots through cheese crust. Cover and transfer the pot to the GSO. Cook until vegetables are tender, 1 to 1 1/2 hours. Remove cheese crust and discard. Sprinkle grated cheese and chopped basil on each serving.

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