Minestone alla Romagnola (Marcella Hazan’s Vegetable Soup)
Marcella Hazan‘s Minestrone alla Romagnola takes a little planning. I spent a good part of the afternoon at the cutting board making this soup, but I enjoyed the process more than I expected.
The vegetables are added gradually rather than all at once, so there isn’t much pressure to prep everything ahead of time. As one vegetable cooks, you can move on to preparing the next. The pace feels steady and relaxed, making it a good recipe for a quiet afternoon in the kitchen.
A sharp knife and a large cutting board help. You’ll be using both for a while.
One practical note before you begin: use a large pot. I made this in my Le Creuset Signature Enameled Cast Iron Deep Round Oven (6.5 qt.), and it was just the right size. The vegetables take up a surprising amount of room before they begin to soften, so it’s worth making sure you have enough space from the start.
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About this Recipe
One of the things I enjoy most about cooking from Marcella Hazan‘s books is learning how much regional cooking varies across Italy.
In the introduction to this recipe, Marcella explains that a bowl of minestrone can often tell you where you are in the country. Some versions rely more heavily on tomatoes, garlic, and olive oil. Others include pasta, rice, beans, or fresh herbs depending on the region.
This version comes from Emilia-Romagna, a region in northern Italy known for foods like Parmigiano-Reggiano, prosciutto di Parma, mortadella, and traditional ragù.
Minestrone alla Romagnola is built around vegetables rather than pasta or rice. Carrots, celery, potatoes, cabbage, zucchini, green beans, tomatoes, and beans are added gradually to the pot before simmering for several hours.
Despite being almost entirely vegetable-based, the soup is hearty enough to serve as a meal. Marcella also notes that it improves overnight, and I found that to be true. The flavors were noticeably richer the next day.
Ingredients
- Olive oil
- Butter
- Yellow onion
- Carrots
- Celery
- Potatoes
- White beans
- Zucchini
- Green beans
- Cabbage
- Broth
- Tomatoes
- Parmesan rind
- Parmigiano-Reggiano
Ingredient Notes
1. Parmesan Rind
If you save Parmesan rinds in the freezer, this is a good recipe for one. It simmers in the broth for hours and adds depth without making the soup taste cheesy.
2. Cabbage
Marcella recommends Savoy cabbage, but regular green cabbage works well and is easier to find.
3. White Beans
Cannellini beans are traditional, but Great Northern beans are a good substitute. Both contribute to the hearty texture of the finished soup.
The Recipe
Minestrone alla Romagnola
Ingredients
- 1 lb fresh zucchini, ends removed
- ½ cup extra virgin olive oil
- 3 tbsp butter
- 1 cup onions, sliced very thin
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cups potatoes, peeled and diced
- ¼ lb fresh green beans, trimmed and diced
- 3 cups cabbage, shredded
- 6 cups broth of choice
- ⅔ cup canned Italian tomatoes, chopped coarse with their juice
- 1½ cups cannellini beans, drained
- ⅓ cup freshly grated Parmesan cheese
- 1 Parmesan cheese rind
- salt and pepper
Instructions
- Trim and dice the zucchini finely.
- Choose a large stockpot and add the olive oil, butter, and onions. Turn on the heat to medium low and cook the onion until it wilts and becomes a pale gold color.
- Add the diced carrots and cook for 3-5 minutes, stirring occasionally, as you prep the celery.
- Add the diced celery and cook for 3-5 minutes, stirring occasionally, as you prep the potatoes.
- Add the diced potatoes and cook for 3-5 minutes, stirring occasionally, as you prep the green beans.
- Add the diced green beans and cook for 3-5 minutes, stirring occasionally, as you prep the zucchini.
- Add the diced zucchini and cook for 3-5 minutes, stirring occasionally, as you prep the cabbage.
- Add the shredded cabbage and cook for 5-7 minutes, stirring occasionally, as you prep the remainder of the ingredients.
- Add the broth, the cheese rind, the tomatoes in their juice, and salt.
- Stir and cover, lowering the heat so the soup is at a gentle, steady simmer.
- When the soup has cooked for 2½ hours, add the drained beans and stir. Recover and cook for another 30 minutes, at least.
- Cook until the consistency is fairly dense. If it has become too thick, dilute it a bit with extra broth or water.
- Remove the cheese rind and add in the grated cheese, stirring to combine. Add salt and pepper to taste.
Cooking Tip: Choose Your Broth
Marcella’s recipe calls for homemade beef broth, which gives the soup a richer flavor and is what I used here. If you keep homemade broth on hand, this is an excellent recipe for it.
Vegetable broth is also a good option. With so many vegetables, beans, and potatoes in the pot, the soup still feels substantial and filling. It’s an easy way to make the recipe vegetarian while staying true to the spirit of the dish.
Serve With
- Crusty Italian bread
- A simple green salad
- Roast chicken
- Roast pork
Wine Pairing: Dolcetto
I served this minestrone with Dolcetto.
With tomatoes, beans, vegetables, broth, and Parmesan all in the same bowl, there is a lot going on here. Dolcetto worked well with the soup from start to finish. The tomatoes didn’t make the wine taste harsh, and the wine didn’t overwhelm the vegetables.
Dolcetto is best served slightly cool. I usually put the bottle in the refrigerator for about 20 minutes before opening it.
To explore more Dolcetto styles and pairing ideas, visit the full guide below.
This recipe asks for more prep work than most soups I make, but that’s also part of what makes it enjoyable.
There is something satisfying about turning a pile of vegetables into a pot full of soup.
If you decide to make it, give yourself plenty of time, use the biggest pot you have, and don’t be surprised if it becomes part of your lunch and dinner plans for the next few days.
For the tools and ingredients used here, visit the shop page.
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Next up in Cooking the Classics: Marcella Hazan’s Tomato, Onion, and Basil Frittata
About Stephanie
I’m cooking through classic cookbooks one recipe at a time, sharing tested recipes, wine pairings, and what I learn along the way. Each post includes notes from my own kitchen, along with practical wine recommendations designed to make choosing a bottle a little easier.
