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marcella hazan minestrone

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.