Minestrone All Romagnola Recipe

1/2 cup olive oil 3 Tbsp butter 1 cup thinly sliced onion 1 cup diced carrots 1 cup diced celery 2 cups peeled and diced potatoes 1/2 lb green beans, trimmed and halved 1 lb zucchini, cubed 3 cups shredded cabbage

Ingredients

4 cups beef or vegetable broth 2 cups water Parmesan rind (optional) 2/3 cup canned plum tomatoes, with juice Salt and pepper 1 1/2 cups cooked Rancho Gordo Marcella beans 1/3 cup grated Parmesan

Ingredients

In a large stockpot, mix the oil, butter and sliced onion. Turn the heat to medium-low and cook until the onion wilts and becomes pale golden, but not darker.

Add the diced carrots and cook for 2 to 3 minutes. Add the celery and cook for 2 to 3 minutes. Add the potatoes and cook for 2 to 3 minutes.  

Add the green beans and cook for 2 to 3 minutes. Add the zucchini and cook 2 to 3 minutes. 

Add the broth, water, cheese rind (if using), and tomatoes with juice. Salt very lightly. Stir thoroughly.

 Cover the pot and lower the heat to maintain a gentle simmer. When the soup has cooked 2 1/2 hours, add the previously cooked Marcella beans.

Just before serving, remove the cheese rind (if using). Swirl in the grated cheese and season with salt and pepper.