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MINESTRONE SOUP Adapted from Marcella Hazan's Essentials of Italian Cooking


1/2c olive oil

3 tbs butter

1-cup onion

1-cup carrots

1-cup celery

2 cups potatoes

lb green beans

3 cups Savoy cabbage shredded

2 cups beef stock

4 cups water

2/3-cup san marzano tomatoes

16 oz can cannelloni beans

Salt and pepper

1/3 up Parmesan cheese


In a large pot melt the butter with the olive oil; add the vegetables except the cabbage one at a time sautéing each one for about 2 minutes. Add the cabbage and sautéed 6 minutes.  Add the stock, water, tomatoes and simmer slowly for about 2    hours stirring occasionally.  Add the beans simmer for another hours. If the soup is to thick thin out with beef stock. Salt and pepper to taste, and stir in the cheese.

 Serve immediately or refrigerate and serve over the next 3 or 4 days.  It will continue to improve.  If it thickens just thin out with some beef stock.


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