Minestrone - Marcella Hazan recipe

Does anyone have this? I've lost my recipe book and this recipe is awesome!!!Thanks in advance...

not the exact one - but found a version of it online. PErhaps looking at this will remind you of the original?


* Exported from MasterCook



Minestrone



Recipe By : Miriam Podcameni Posvolsky

Serving Size : 1 Preparation Time :1:40

Categories : Soups



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb zucchini

1/2 cup olive oil

2 onions -- thinly sliced

1 cup carrots -- diced

1 cup celery -- diced

1 cup green beans -- sliced

3 cups Chinese cabbage -- thinly shredded

1 1/2 cups white beans

8 cups homemade beef broth

4 peeled and seeded tomatoes -- chopped

salt and freshly ground pepper

1 teaspoon oregano

1 cup very small pasta shells



Soak and cook beans.

Wash zucchini well, trim ends and dice.

Cook onion in oil until wilted and pale gold. Add carrots and cook 3

minutes, stirring once or twice. Add celery and cook 3 minutes stirring

occasionally.

Add green beans, cook 3 minutes. Add zucchini and stir all occasionally

after a few minutes. Add cabbage and cook another 6 minutes. Add tomatoes,

cook 5 minutes. Pour broth, salt and pepper.

Cover and simmer 2 to 2 1/2 hours.

Add the drained white beans and cook 15 minutes.

Finally add the pasta and cook 20 to 30 minutes until pasta is done and you

have a thick soup.









- - - - - - - - - - - - - - - - - -



Serving Ideas : Serve with parmesan cheese.



NOTES : Adapted from “ Essentials of Classic Italian Cooking” by Marcella

Hazan.

Thanks - that's pretty close.


Marcella omits the pasta and I think also the herbs/salt/pepper. The other thing that she includes is the rind of a block of parmesan, which turns to jelly after a while (you take it out before you eat it).

Minestrone alla Romagnola (more or less Marcella’s)

Serves 8


Ingredients

125 ml olive oil (not extra virgin)

3 tablespoons butter

1 yellow onion, thinly sliced

1 large carrot, diced

2 sticks of celery, diced

2 russet potatoes, peeled, diced

2 courgettes, diced

225g green beans, diced

1/2 large head cabbage, shredded

1 can (about 400g) beef broth

1 piece Parmesan cheese rind, exterior scraped clean, optional

1 litre water

100g canned Italian tomatoes with their juice

1/2 teaspoon salt

1 can (about 400g) cannellini or great Northern beans, drained, rinsed

50g freshly grated Parmesan cheese


Method

1. Put the oil, butter and onion in a large pan over medium-low heat and cook until the onion wilts and turns golden, about 6 minutes.

2. Add the carrots; cook for 2 minutes, stirring once or twice.

3. Repeat with the celery, potatoes, courgettes and green beans, cooking and stirring each 2 minutes.

4. Add the cabbage and cook for about 6 minutes, stirring occasionally, until it wilts.

5. Add the broth, cheese rind, water, tomatoes and juice, and salt. Cover and cook for about 2 1/2 hours, stirring often, until thick.

6. Add cannellini beans and cook for a further 15 minutes.

7. Remove the cheese rind from the soup and swirl in the grated cheese.

From Marcella's book - Essentials of Classic Italian Cooking

Alla Romagnola Ingredients:

1 lb zucchini

1/2 cup e.v.olive oil

3 tablespoon butter

1 cup onion (sliced thinly)

1 cup diced carrots

1 cup diced celery

2 cups diced potatoes

1/2 pound diced fresh green beans

3 cups shredded Savoy cabbage or regular cabbage

1/2 cup canned cannellini beans or 3/4 cup dried white kidney beans soaked and cooked

6 cups basic homemade meat broth or 2 cups tinned beef broth topped with 4 cups water

2/3 cups Italian plum tomatoes with juice

1/3 cup grated parmigiano cheese

salt

Optional: 1 crust from a 2lbs parmigiano reggiano cheese


Method

1. Soak zucchini with cold water for 20 mins, dice thinly.

2. Add oil, butter & onion in pot and cook in medium heat until pale gold in color.

The vegetables are added in sequence, stirred and cooked under low heat for 2-3 mins.

3. Add carrots, stir and cook for 2-3 mins.

4. Add celery, potatoes, green beans, then zucchini (each stirred and cooked for 2-3 mins).

5. Add cabbage and cook for 5-6 mins.

6. Add broth , cheese crust(if used), tomatoes & juice and salt. (can season with additional salt later)

7. Cover pot and once bubble,stir, cover & simmer slowly for 2.5 hrs. Check & stir frequently. Add cannelli beans or kidney beans, stir and simmer for 30 mins.

8. Dilute with homemade broth or water if too dense and season with salt to taste.

9. Remove the cheese crust before turning off heat. Swirl in grated cheese.


The above is for 6-8 servings


**********************

Homemade broth recipe

Ingredients:

salt

1 carrot

1 onion

1-2 stalks celery

1/4 -1/2 bell pepper(remove seeds)

1 potato(remove skin)

1 tomato

5 lbs beef - no more than 2 lbs of bones included

water


Method:

Cut all vegetables, put into pot and top with 3" of water. Cover pot. Stir and simmer for 3 hrs. Sieve the broth. Cool, keep in fridge for a couple of hrs and remove the fat layer.

************************


Method for cooking dried kidney beans

1. Soak overnight the beans in 3" of water. Cook in 3" of water for 4-5 hrs.

2. Add salt once beans are almost tender to prevent skin from breaking.

3. Keep beans in liquid until required for cooking.

FunchalPP, Claire, HKchoichoi


Thanks so much for taking the time and trouble to put this all down - very much appreciated!


A