The Ultimate Guide to Marcella Hazan’s Minestrone alla Romagnola

Are you tired of soups that fail to deliver the perfect balance of comfort and tradition? Many recipes promise authenticity but leave you longing for more depth and flavor.

Marcella Hazan’s Minestrone alla Romagnola will transform your soup game with its iconic blend of dense, mellow flavors straight from the heart of Italian cooking.

Hailing from Essentials of Classic Italian Cooking, this recipe has stood the test of time, celebrated for its simplicity and the unmatched richness of slow-cooked vegetables.

Let’s explore everything you need to know to make this masterpiece, from its historical roots to tips that guarantee your minestrone turns out perfect every time.

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The Origin of Marcella Hazan’s Minestrone

This Minestrone alla Romagnola, or Vegetable Soup Romagna-style, originates from Emilia-Romagna, Marcella Hazan’s home region. Known for its rich culinary traditions, Emilia-Romagna celebrates the simplicity of fresh ingredients. Unlike most Italian soups, this recipe uniquely excludes garlic and relies on slow cooking for three hours to meld the flavors of its ingredients.

Why Marcella Hazan’s Minestrone Stands Out

1. No Garlic: While many Italian dishes use garlic liberally, Marcella’s recipe allows the vegetables to shine without it.
2. Slow Cooking: The soup simmers for three hours, transforming simple vegetables into a silky, umami-rich medley.
3. Cheese Rind for Depth: Adding a Parmesan cheese rind enhances the soup’s umami, making every bite rich and flavorful.

Marcella Hazan Minestrone Recipe

Here’s what you’ll need:

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Ingredients

  

• 1/2 cup olive oil
• 3 tbsp butter
• 1 cup thinly sliced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups peeled diced potatoes
• 1 1/2 cups fresh white beans or canned cannellini beans
• 2 cups diced zucchini
• 1 cup diced green beans
• 3 cups shredded cabbage
• 6 cups homemade meat broth or 2 cups canned beef broth mixed with 4 cups water
• 2/3 cup canned Italian tomatoes with their juice
• Parmesan cheese rind optional
• 1/3 cup freshly grated Parmesan cheese
• Salt to taste

Instructions

 

• Prepare the Vegetables: Soak zucchini and green beans in cold water (optional), rinse, and dice all vegetables.
• Sauté the Base: Heat olive oil and butter in a large stockpot. Add sliced onions and sauté until golden.
• Layer the Vegetables: Add carrots and cook for 2-3 minutes. Repeat this process with celery, potatoes, fresh beans, zucchini, green beans, and finally shredded cabbage.
• Add Liquid: Pour in the broth, canned tomatoes with juice, Parmesan rind, and a pinch of salt. Stir well.
• Simmer: Cover the pot and simmer at a slow boil for at least three hours. If the soup becomes too thick, add more water or homemade broth.
• Add Beans: Fifteen minutes before the soup is done, stir in canned or cooked dry beans.
• Finish with Parmesan: Remove the Parmesan rind, stir in grated cheese, and adjust salt to taste.

Tips for Success

1. Skip Soaking (Optional): Unless your zucchini and green beans are gritty, soaking is unnecessary.
2. Avoid Garlic: Garlic can overpower the soup’s subtle flavors.
3. Broth Alternatives: Use chicken or vegetable broth instead of beef if preferred.
4. Thicker Soup: Minestrone should be thick, not watery. Adjust liquid accordingly.
5. Make Ahead: The soup’s flavor deepens when made a day in advance.

Why This Recipe Is Worth the Effort

Although chopping and simmering the ingredients takes time, the result is a hearty, almost stew-like soup that embodies authentic Italian cooking. The vegetables break down beautifully, creating a harmonious flavor profile. The Parmesan rind adds richness, and the long cooking time brings out unmatched depth.

Frequently Asked Questions

1. Can I use canned beans instead of fresh?
   Absolutely. Canned cannellini or Great Northern beans work well. Just rinse and drain them before adding.
2. Can I freeze this soup?
   Yes, Minestrone freezes wonderfully. Store it in an airtight container for up to three months.
3. Can I use vegetable broth for a vegetarian version?
   Yes, vegetable broth is a great substitute for meat broth.

Final Thoughts

Marcella Hazan’s Minestrone alla Romagnola is more than just a soup — it’s a culinary experience that connects you to the heart of Italian cooking. Whether you’re new to Marcella’s recipes or a seasoned fan, this minestrone is worth every minute spent in the kitchen.

So gather your ingredients, set aside an afternoon, and let your kitchen fill with the irresistible aroma of this classic dish. Buon appetito!