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Chef Joe Farina shows Windy City LIVE how to Soup It Forward Share: Check out Chef Joe at the Victory Italian website. Minestrone Soup alla Victory 16 oz crushed tomatoes Bundle of escarole 1. Chop squash, zucchini, carrots, and onion. 2. Sautée chopped vegetables in the EVOO until tender. 2. In your stock pot combine the chicken stock, sautéed vegetables, beans, crushed tomatoes, pepper, and salt 3. Simmer for an hour to an hour and a half 4. Add fresh peas and escarole, simmer for another 10-15 minutes. 5. Serve with fresh grated parmesan cheese and crushed red pepper.

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