Minestrone Alla Romagnola

Ingredients

• 1 lb •Zucchini
• 1/2 cup Olive Oil
• 3 Tbsp Butter
• 1 cup •Onion
• 1 cup •Carrots
• 1 cup • Celery
• 2 cups Potatoes
• 1/2 lb •Green Beans
• 3 cups • shredded Cabbage
• 1 1/2 cups • canned Cannellini Beans
• 4 cups •Beef Broth
• 2 cups •Water
• • Parmesan Rind
• 2/3 cup canned Plum Tomatoes, with juice
• 1/3 cup •Parmesan
• Ditalini Pasta

Directions

1. • 1 Soak the zucchini in a large bowl of water at least 20 minutes. Drain and dice fine. Soak the green beans in water, drain, trim and dice. • 2 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. • 3 Add the diced 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. • 4 Add the broth, water, cheese rind, and tomatoes with juice. 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 drained cannellini beans. Stir and cook another 30 minutes. Just before serving, remove the cheese rind. Swirl in the grated cheese and season with salt and pepper. Note: While one vegetable is cooking, peel and cut up another.

Notes