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Minestrone di Romagna Recipe

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This recipe for Minestrone di Romagna is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c good olive oil
3 tbs butter
1 c sliced onion
1 c diced carrots
1 c diced celery
2 peeled and diced potatoes
2 c zucchini sliced, about 2 medium
1 diced green beans (I use frozen flat Italian green beans-thawed)
3 c shredded cabbage (I use savoy)
1 large can Italian tomatoes and their juice
3 cans cannellini beans
5 c beef or chicken broth
Parmesan cheese
Directions:
Directions:
In a large stock pot melt butter & oil and saute vegetables, adding one at a time in the following order; onion until transparent, add carrots, celery, potatoes. Saute stirring often until potato is almost done. Add zucchini and green beans. Saute a few minutes then add cabbage, tomatoes, cannellini beans and broth. Bring to a boil, turn down and simmer for 3 hours. Serve with Parmesan cheese and crusty bread.
Number Of Servings:
Number Of Servings:
Lots!!
Preparation Time:
Preparation Time:
4+ hours
Personal Notes:
Personal Notes:
This hearty soup takes some time so plan it for your day off. It's well worth it!! It will stay in the fridge for up to a week and also freezes well. Made it for the book club gals and they all wanted the recipe!

 

 

 

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