Vegetable Soup,
Emilia-Romagna Style (Minestrone alla Emiliana) – Print This Recipe
Yield: 1 gal/3.84
L
- 4 oz/113 g butter
- 8 fl oz/240 mL olive oil
- 1 lb/454 g thinly sliced onions
- 1 lb/454 g small-dice carrots
- 1 lb/454 g small-dice celery
- 1 lb 2 oz/510 g russet potatoes, peeled, cut into small dice
- 1 lb 8 oz/680 g small-dice zucchini
- 12 oz/340 g small-dice green beans
- 2 lb/907 g shredded savoy cabbage
- 1 gal/3.84 L poultry and meat stock (brodo)
- 2 pieces Parmesan rind, 3-in/8-cm squares, cleaned
- 1 lb/454 g canned plum tomatoes, with juices
- Salt, as needed
- Ground black pepper, as needed
- 10 oz/284 g Great Northern or navy beans, cooked
Garnish
- 2 oz/57 g grated Parmesan, or as needed
- 4 fl oz/120 mL extra-virgin olive
oil, or as needed
- Melt the butter with the oil in a large soup pot over low
heat. Add the onions and sweat until wilted and soft, about 15 minutes. Add the
carrots and cook for 3 minutes.
- Add the vegetables in the following sequence, allowing each
to soften before adding the next: celery, potatoes, zucchini, green beans, and
cabbage. Do not let the vegetables brown.
- Add the brodo, cheese rind, and
tomatoes with their juices. Partially cover and cook at a low simmer until the
vegetables are just cooked, 20 to 25 minutes. Add more broth as necessary. The
soup is ready to finish now, or it may be rapidly cooled and refrigerated for
later service.
- To finish the soup for service, return it to a boil and
remove the Parmesan rinds, if desired. Taste and season with
salt and pepper. Add the beans and serve with grated Parmesan and a
drizzle of olive oil.
Recipe taken from: The Professional Chef, 9th Edition |
