Minestrone di romagna

1 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
3 tablespoons Butter
1 cup Yellow onion, thinly sliced
1 cup Carrots, diced
1 cup Celery, diced
2 cups Potatoes, peeled & diced
1½ cup Fresh white beans (if available) or
1½ cup Canned cannellini beans
2 cups Zucchini, diced
1 cup Green beans, diced
3 cups Cabbage, shredded (Preferably Savoy cabbage)
6 cups Homemade Beefbroth or
2 cups Canned beef broth mixed w/
4 cups Water
⅔ cup Canned Italian tomatoes, with their juice
⅓ cup Parmesan cheese, freshly grated

Directions

Choose a stockpot large enough for all the ingredients. Put in the oil, butter and sliced onion and cook over medium low heat until the onion wilts and is pale gold in color but not browned. Add the diced carrots and cook for 2 to 3 minutes, stirring once or twice. repeat this procedure with the celery, potatoes, white beans (if fresh), zucchini, and green beans, cooking each one a few minutes before adding the next. Then add the cabbage and cook for about 6 minutes, giving the pot an occasional stir.

Add the broth, the tomatoes and their juice and a little bit of salt.

(go easy on the salt, especially if you are using canned broth; you can always correct the seasoning later.) Cover and cook at a slow boil for at least 3 hours.

If necessary, you can stop the cooking and resume it later on.

(Minestrone must never be thin and watery, so cook until it is soupy thick. If you should find that it has become to thick, you can add another cup of homemade broth or water. Do NOT add more canned broth.) 15 minutes before the soup is done, add the canned or cooked dry beans (if you are not using fresh ones). Just before turning off the heat, swirl in the grated cheese, then taste and correct for salt.

Minestrone soup is even better when warmed up the next day. It keeps up to a week in the refrigerator.

From: Anne Marie Chiappetta Date: 06 Apr 94 Submitted By GAIL SHIPP On 05-30-95

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