Quick and Easy Rustic Minestrone




1 cup Gills’ diced yellow onions
1 tbsp Olive oil
1 clove garlic
1 can cannellini beans
1 tsp dried herbs de Provence
1 bunch baby asparagus
1 cup cherry tomatoes
2 pints vegetable stock
1 tsp apple cider vinegar
salt and pepper to taste


  1. Prepare all vegetables by washing and cleaning them thoroughly.
  2. Slice asparagus tips off and then slice stalks into rounds.
  3. Slice cherry tomatoes in half.
  4. Heat oil in a large stockpot on medium-low heat.
  5. Add pre-diced Gills’ onions and sauté for 20 minutes until caramelized.
  6. Add garlic and continue to sauté.
  7. Add dried herbs, cherry tomatoes, beans, asparagus tips and rounds, vegetable stock and vinegar to pot.
  8. Bring to a boil and reduce heat to a low simmer.
  9. Once simmering, add salt and pepper to taste, and allow to simmer until cherry tomatoes are thoroughly cooked and have created a red broth.

Quick and Easy Rustic Minestrone