Last year, I picked up the 25th anniversary edition of Marcella Hazan’s “Essentials of Classic Italian Cooking” and promised myself I’d start cooking from this foundational cookbook. Nearly a year later, I’m finally making my first recipe (hopefully the first of many in 2025, but no promises).
Keeping with my current craving for warming comfort food, I chose her Minestrone alla Romagnola (Vegetable Soup, Romagna Style). This robust soup packs in practically the whole garden: onions, carrots, celery, potatoes, green beans, zucchini, cannellini beans, cabbage, and plum tomatoes.
After three hours of slow cooking, the vegetables become beautifully tender in a rich, flavorful broth.
A generous shower of grated Parmigiano-Reggiano cheese completes the dish.
Book: Essentials of Classic Italian Cooking, page 88
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: chicken broth
Pricey Ingredients: —
Hard-to-find: —
Recipe on Epicurious.com
