Reviving a Classic: Ristorante Della Fontana's Minestrone Soup in Your Slow Cooker

 

If you've ever wandered through Salt Lake City's dining history, you might remember Ristorante Della Fontana. This spot opened back in 1967, tucked into a remodeled church near 400 South and 400 East. It was the height of fine dining in SLC at the time – think seven-course Italian meals that felt downright luxurious. These days, looking back, it comes across as charmingly old-school, maybe a bit much for our more casual tastes, but that's part of its appeal.

The place had this grand vibe: vaulted ceilings, wrought-iron chandeliers, and flags from all over, like stepping into a royal banquet hall. They built a solid rep for quality and big portions that kept folks coming back. One standout was their minestrone soup – hearty, flavorful, and a crowd-pleaser. Recipes vary a tad, but I've got a version here that's tweaked for the slow cooker. No slaving over the stove; just sauté the vegetables, toss them and the remaining ingredients Into the slow cooker in the morning, let it simmer on low all day, and dinner's ready. Pair it with focaccia or cheesy garlic bread for the win.

I switched things up by swapping 3 cups of water for Bloody Mary mix to add a little kick, and I went with spinach over cabbage because that's my preference, but feel free to swap back if you prefer. Oh, and pro tip: The recipe calls for French-style green beans, but if you grab cut ones by mistake (like I did as you can see in the photo), just know that this soup is forgiving like that. I seriously think this is my new favorite minestrone. With the pepper and the bloody Mary mix, it’s a bit spicy. For some people that might be too much, for me it was perfection. 

Ristorante Della Fontana's Minestrone Soup (Slow Cooker Style)

 ¼ c. olive oil

3 c. diced onion

2 c. diced celery

2 c. diced carrot

1 14.5-oz. can petite diced tomatoes

1 14.5-oz. can whole peeled tomatoes

1 (14.5-oz.) can French-style green beans, drained

1 (15.5-oz.) can kidney beans, drained

2½ t. kosher salt

1½ t. white pepper

1½ t. garlic powder

4 T. beef soup base

3 T. chicken soup base 

1½ t. dried basil

2 t. dried oregano

4 c. water

3 c. Bloody Mary mix

 1 c. tomato puree

1 c. frozen peas

1 15.5-oz. can garbanzo beans

1 c. elbow macaroni

1 c. chopped spinach (frozen works great)

Grated Parmesan cheese (for serving)

Heat the olive oil in a sauté pan. Sauté the onions, carrots, and celery until the onions turn translucent. Dump it all into a 6-quart slow cooker. Add the diced and whole tomatoes, green beans, kidney beans, salt, pepper, garlic powder, both bouillons, basil, oregano, water, Bloody Mary mix, and tomato puree. Give it a good stir.

 Set your slow cooker to low for 5-6 hours or high for 2-3 hours. In the last 15 minutes, mix in the peas, garbanzo beans, and cooked macaroni. Let it go a bit longer, then stir in the spinach right before serving. Ladle it up hot and top with a sprinkle of Parmesan.

 This soup is like a hug in a bowl – veggie-packed, savory, and perfect for chilly nights. It's a nod to that old-school SLC gem, but easy enough for your weeknight routine. If you try it, let me know how it turns out. What's your twist on minestrone?

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