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Italian Vegetable Soup (Minestrone di Romagna)

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(Recipe ID: 259)

Serves 6-8

Preparation time: 45 minutes; Cook time: 3 hours

Source: Chef Joseph Lowery

Full flavored, hearty Minestrone.  Note that all the taste comes from the vegetables: this recipe uses no herbs or even garlic.  Amazingly good!


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  • 1/2 cup Olive oil *
  • 2 tablespoons Butter
  • 1 cup Yellow onion, sliced julienne
  • 1 cup Carrots, unpeeled and diced
  • 1 cup Celery, strings removed and diced
  • 2 cups Potatoes, peeled and diced
  • 2 cups Zucchini, diced
  • 1 can Green beans, diced
  • 3 cups Savoy cabbage, shredded
  • 6 cups Homemade chicken stock
  • 1 14 1/2 ounce can of Italian tomatoes with juice
  • 1 15 ounce can of Cannellini beans
  • Salt to taste *
  • Freshly grated Parmesan cheese to be passed at table


  1. Heat the olive oil and butter in a large soup pot.
  2. Add onions and cook over a medium heat, stirring until the onions wilt.
  3. Stir in the carrots, and cook for a few minutes, continuing to stir.
  4. Repeat this procedure with the diced celery, potatoes, zucchini and green beans, cooking each addition a few minutes and stirring.
  5. Add the shredded cabbage and allow it to cook about 10 minutes, stirring often.
  6. Now, stir in the stock and the canned tomatoes. 
  7. Bring soup to a low simmer, cover and cook at least 2 or 3 hous, making sure from time to time that it doesn't stick.
  8. Add the canned beans 15 minutes before serving and taste for salt.
  9. Pass the parmesan for guests to add their own.

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