Vegetable soup (Minestrone di Romagna) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating by Marcella Hazan

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Notes about this recipe

  • LemonVerbena on June 03, 2023

    I have the older version of this cookbook so I don't know if the recipe is the same. It is an excellent soup. But I did not use nearly the (1/2 cup) oil and (3 Tbsp) butter. I did not use the parmesan rind and prefer to sprinkle the cheese on at the table. It is very forgiving with the amounts of vegetables, for instance I used a whole (14 oz) can of tomatoes instead of the 2/3 cup called for and used canned green beans but I think it would be better with fresh. I also use chicken broth.

  • infotrop on October 11, 2021

    Perfect for a chilly autumn evening. I used vegetable broth rather than beef broth, skipped the cabbage & took Marcela Hazan's suggestion of a dollop of pesto on top

  • lorloff on July 04, 2016

    This was a lot of work and long time cooking but in flavor at the end worth every minute. We followed the recipe and added other vegetables we had in the house in addition. These were chopped up sugar snap and snow peas and added fresh favas. The soup cooks so long the fava did not need a second peeling. Added some intense tomato paste from Sicily at the end too Strattu concentrated tomato paste available from Sicily.

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