or “Minestrone de Romagna”

 from Marcella Hazan’s “The Classic Italian Cookbook”

This is one of my very favorite winter soups; lots of ingredients, but easy to make and oh so good.


It’s the shredded cabbage that makes this one different from other vegetable/minestone soups: 



Here’s how:

  • 1/2 c. olive oil                                        1 1/2c. white beans(boil,then soak for 2                                                                     hours)
  • 3 tlbs. butter                                           2 c. diced zucchini
  • 1 c diced carrots                                     2 c peeled, diced potatoes
  • 1 c diced green beans                             3 c shredded Savoy cabbage
  • 6 c beef broth                                          2/3 c canned tomatoes
  • 1/2 c grated Parmesan cheese

1. In a large stockpot put in the oil, butter and sliced onion and cook over med.-low heat until onion wilts. Add the diced carrots and cook for 2-3 min., stirring once or twice. Repeat this procedure with celery, potatoes, white beans (if you’re using canned or cooked beans, then wait until the end to add them), zucchini, and green beans, cooking each one for a few minutes. Then add the shredded cabbage and cook for about 6 minutes, and stir occasionally.

2. Add the broth, tomatoes & their juice and bit of salt. Cover and cook at a very slow boil for at least 3 hours. (I do two hours). Minestrone must never be thin and watery, so cook until it is soupy thick, adding more broth or water if it becomes too thick.

I always add grated Parmesan when serving! This makes a lot and is great for freezing..  

In trying to find the link for  you to buy this book on line I have just found that it is no longer in print…and even used copies are very expensive! Who knew. It’s really a shame: I think her recipes are good and this has been one of my go-to books for many years. So I hope you will go ahead and try this one, and enjoy!