Vegetable soup, Romagna style (Minestrone alla Romagnola) from Essentials of Classic Italian Cooking (page 85) by Marcella Hazan

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Notes about this recipe

  • lily_z5lwe7 on February 26, 2026

    Skipped potatoes and green beans, added a bit of macaroni noodles. Very nice. Needs lots of parm.

  • averythingcooks on February 10, 2023

    I did not have zucchini or green beans on hand but still - this makes a lovely winter soup. I followed the add order/cook times given for everything else (including the parm rind) and I also threw in a big handful of chopped leftover roast pork. I made it the day before we intended to eat it as the author suggests and then finished it with lots of fresh parsley & some spinach. This was a perfect "pantry/fridge/freezer clean out" dinner soup. I saw an EYB comment the other day that lead me here otherwise I might have missed this one - thanks MarieSwe!

  • MariaSwe on February 08, 2023

    Really great vegetable soup! Lots of chopping and long cooking time, but totally worth it. The flavour was wonderful, and I didn't even use homemade stock.

  • Ganga108 on June 13, 2022

    This soup has a lot longer cooking time than my other favourite veg/minestrone recipes, but I should have trusted her from the get-go. As the other comments say, the flavours are deep and divine. The recipes that cook the soup for much shorter times have a fresh-vegetable flavour, but this one has a deep and more complex flavour that is perfect for Winter. Also it makes a lot, be prepared to freeze leftovers.

  • mharriman on November 03, 2020

    My husband and I aren’t big minestrone soup fans, but it’s probably because we’ve mostly eaten American versions. I decided to make this authentic Italian version and we liked the results. I forgot to buy green beans, so those were missing. The Parmesan rind adds a lot. I added two. This is a hardy, substantial soup that goes well with a crusty, warm bread. As others have noted, you need lots of time to put this together, but most of it is inactive.

  • Livia on November 10, 2019

    Added some bay leaves and herbes de Provence.

  • purrviciouz on August 05, 2019

    This is a favorite soup to make with fresh seasonal summer vegetables. It seems like a long time to have the stove on in the summer but it's well worth it. If you cook for the suggested time you will see the vegetables disintegrate and the flavor is a combination of all. I double the ingredients and freeze most of this to eat later. I agree the Parmesan rind is essential to adding deep umami flavor.

  • ksg518 on November 14, 2018

    This may be my favorite soup and I make it several times every winter. It does take time but, as noted in another review, most of the time is inactive. But it freezes well, so it can become a quick dinner if you make it for freezing.

  • twoyolks on January 10, 2018

    I found the soup to be a bit bland and lacking in flavor.

  • Zosia on November 14, 2017

    This is my family's favourite winter vegetable soup. It has a long cook time with great depth of flavour as a result. I omit the butter, reduce the olive oil to 2 tbsp and use vegetable stock (with Parmesan on the side for those who want) to keep it vegetarian; it's less rich than the recipe as written but no less delicious in my opinion. Served with panini al pomodoro, book of buns.

  • Delys77 on November 05, 2013

    Pg. 89 Delicious soup that has tonnes of veggies but takes a fair bit of time to put together. That said most of it is inactive time. Do use the parm rind, and do make sure to dice small and cook for the suggested time. The result is a nice old fashioned rich veggie soup that has the umami hit of the parm.

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