Minestrone Alla RomagnolaJennifer 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
- 1/3 cup freshly grated parmigiano-reggiano cheese
Soak zucchini in cold water for 20 minutes. Dice fine. Soak green beans and snip ends and dice them.
Cook onion in butter and oil until it wilts and becomes a pale gold in a large stockpot. Add diced carrots and cook for 2-3 minutes longer. Add celery and potatoes in turn repeating same procedure. Add green beans and zucchini. After a few minutes add shredded cabbage and continue cooking another 5-6 minutes.
Add broth and optional cheese crust, tomatoes with juice and sprinkling of salt. Cover, lower heat and simmer 2 1/2 hours. Add cannellini beans and cook for at least another 30 minutes. Cook until consistence is fairly dense. It should not be watery.
When soup is done, remove the cheese crust, correct for salt and swirl in parmesan cheese.
Variations - Add in frozen peas or pasta at the end.