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+ servings
Barabino Family Minestrone


A 100+ year old Barabino family recipe by Felicina Delù Barabino and recorded by John Barabino in the family recipe book. Used with permission.
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Author Renee


  • One cup dried peas green split
  • One cup dried beans navy
  • One cup lentils
  • Piece of salt pork about 12 ounces
  • 1/2 tablespoon salt
  • 1/2 small head of cabbage chopped
  • 1 carrot peeled and sliced
  • 1 onion chopped
  • 3 celery stems chopped
  • 1 russet potato chopped
  • 1 can diced tomatoes 14.5 ounces
  • 3 garlic cloves finely chopped or crushed
  • 1/4 to 1/2 cup chopped fresh basil
  • 4 ounces romano cheese grated
  • 10 ounces small elbow noodles by dry weight
  • Chicken broth


  1. In a 9-quart or larger stock or soup pot, add the dried peas, beans, and lentils. Add water to cover (about 2 inches above). Soak overnight. Drain water, rinse and cover with fresh water.
  2. Add the salt pork, salt, cabbage, carrot, onion, celery, potato, tomatoes, garlic, and basil to the pot. Add enough water to cover the ingredients. Stir the ingredients. Bring to a slow boil. Reduce heat to a simmer, cover, and cook for 1 hour.
  3. Add the cheese and elbow noodles and cook until noodles are done. Add chicken broth as needed if too thick.

Recipe Notes

This recipe is adapted from the original one to expand on the method of preparation, reflect specific peas and beans used, and with substituting canned diced tomatoes for a tomato.