Minestrone Di Romagna Marcella Hazan

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Step 1

Choose a stockpot large enough for all ingredients. Put in oil, butter and the 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 in sequence with the celery, potatoes, zucchini, and green beans, cooking each one a few minutes and stirring. Then add the shredded cabbage and cook for about 6 minutes giving pot the occasional stir.

Step 2

Add the broth, the cheese crust, the tomatoes and their juice and a little bit of salt. (Careful with salt if using canned broth). Cover and cook at a very slow boil for at least 3 hours. If necessary, you can stop the cooking at any time and resume later. Minestrone must never be thin and watery, so cook until it is soupy thick.

Step 3

Fifteen minutes before the soup is done, add the canned or cooked dry beans. Just before turning off the heat, remove the cheese crust, swirl in the grated cheese, then taste and correct for salt.