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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.

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  • 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
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  • 1

    Soak zucchini in cold water for 20 minutes. Dice fine. Soak green beans and snip ends and dice them.

  • 2

    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.

  • 3

    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.

  • 4

    When soup is done, remove the cheese crust, correct for salt and swirl in parmesan cheese.

  • 5

    Variations - Add in frozen peas or pasta at the end.

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