Minestrone Alla Romagnola

• servings: 6 servings

Ingredients

1 lb zucchini

½ cup extra virgin olive oil

3 tablespoons butter

1 cup onion (thinly sliced)

1 cup carrots (peeled and diced)

1 cup celery (diced)

2 cups potatoes (peeled and diced)

½ lb green beans (ends trimmed)

3 cups shredded cabbage

28 ounces canned diced tomatoes

6 cups vegetable broth

Parmesan rind

Sea salt

28 ounces canned cannellini beans (drained and rinsed)

Directions

Soak the zucchini in a large bowl of cool water for at least 20 minutes. Drain and dice.

Soak the green beans in cool water, drain, trim ends, and dice.

In a large stockpot, mix the oil, butter, and sliced onion. Turn the heat to medium-low and cook until onion wilts and becomes pale gold, but not darker.

Add the carrots and cook for 2 to 3 minutes. Then add the celery and cook 2 to 3 minutes. Add the potatoes and cook 2 to 3 minutes. Add the green beans and cook 2 to 3 minutes. Add the zucchini and cook 2 to 3 minutes. Add the shredded cabbage and cook for another 5 to 6 minutes.

Add the broth, water, parmesan rind, and tomatoes. Salt very lightly. Stir thoroughly. Cover the pot, and lower the heat to simmer.

When the soup has cooked 2 1/2 hours, add the cannellini beans. Stir and cook another 30 minutes.

Just before serving, remove the parmesan rind. Swirl in grated cheese, if desired, and season with salt and pepper.