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Yield: Makes approximately 3 quarts (12 cups)


1 green zucchini, diced

1 yellow squash, diced

2 carrots, diced

2 stalks celery, diced

1 medium onion, diced

3 tablespoons olive oil


2 (14.5 oz each) cans fire roasted tomatoes

3 cups vegetable stock

3 cloves garlic sliced

3 cups finely diced ham

1 (16-ounce) can cannellini beans drained, rinsed well


1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon chili flakes

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 sprig fresh rosemary

2 teaspoon chopped fresh oregano

2 teaspoon chopped fresh thyme

1 tablespoon chopped fresh parsley


Based on 8 ratings

Preparation Method

In large stock pot on Wolf cooktop over medium heat, saute vegetables in olive oil until soft. Add tomatoes, vegetable stock, garlic, ham, beans, rosemary and dry herbs. Simmer for 30 minutes. Finish with chopped fresh oregano, thyme and parsley.