Minestrone Alla Traviata Recipe

Name: Minestrone Alla Traviata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 large red onion, minced; 2 anchovy fillets; 6 cloves garlic, minced; Red pepper flakes; 1/2 cup white wine; 2 cups best-quality vegetable or chicken stock; 6 to 7 heirloom tomatoes, about 2 pounds, peeled, seeded, and chopped (or one 14 1/2-ounce can of best-quality diced tomatoes such as Muir Glenn fire-roasted diced tomatoes); 20 pitted oil-cured black olives, coarsely chopped; 3 tablespoons capers, drained; Salt and freshly milled black pepper; Chopped fresh parsley, for serving; Grated Romano cheese, for serving

Servings: persons

3 tablespoons extra virgin olive oil
1 large red onion, minced
2 anchovy fillets
6 cloves garlic, minced
Red pepper flakes
1/2 cup white wine
2 cups best-quality vegetable or chicken stock
6 to 7 heirloom tomatoes, about 2 pounds, peeled, seeded, and chopped (or one 14 1/2-ounce can of best-quality diced tomatoes such as Muir Glenn fire-roasted diced tomatoes)
20 pitted oil-cured black olives, coarsely chopped
3 tablespoons capers, drained
Salt and freshly milled black pepper
Chopped fresh parsley, for serving
Grated Romano cheese, for serving

1
Heat the oil in a medium saucepan over medium-low heat.
2
Add the onion and cook 10 minutes, until soft.
3
Add the anchovy, garlic, and red pepper flakes to taste.
4
Using a fork, mash the anchovy fillets until they dissolve.
5
Add the wine, bring to a boil, and then add the stock and tomatoes and cook until the soup just begins to boil.
6
Remove it from the heat and allow to cool enough to transfer to a food processor.
7
Puree the tomato soup until smooth.
8
Return it to the saucepan and stir in the olives and capers.
9
Season to taste with salt and pepper.
10
Reheat the soup on low until warm.
11
Serve topped with parsley and a sprinkle of Romano cheese.

4761

kcal

Calories

516

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 large red onion, minced, 2 anchovy fillets, 6 cloves garlic, minced, and more.

Yes, Minestrone Alla Traviata falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Minestrone Alla Traviata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions