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Minestrone Alla Romagnola

JenniferJennifer Malin

from Marcella Hazan’s Essentials of Italian Cooking
Minestrone is a great way to use up leftover vegetables. Substitute what is available for the vegetables in the recipe.


  • 1 lb. fresh zucchini
  • 1/2 c. extra virgin olive oil
  • 3 T. butter
  • 1 cup onion sliced very thin
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cups peeled, diced potatoes
  • 1/4 pound fresh or frozen green beans
  • 3 cups shredded Savoy cabbage or regular cabbage
  • 1 1/2 cups drained cannce cnnellini beans
  • 6 cups meat broth or 2 cups canned beef broth + 4 cups water
  • Optional: crust from 1- to 2-pound piece of parmigiano-reggiano cheese
  • 2/3 cup canned imported Italian plum tomatoes, with their juice
  • Salt
  • 1/3 cup freshly grated parmigiano-reggiano cheese
See Full Recipe



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