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Ingredients

• 1 pound fresh zucchini
• 1/2 c. extra virgin olive oil
• 3 T. butter (optional: I leave this out and it tastes great)
• 1 c. onion sliced thin
• 1 c. diced carrots
• 1 c. diced celery
• 2 c. peeled, diced potatoes
• 1 c. fresh green beens chopped
• 3 c. Napa, Savoy, or regular cabbage shredded
• 1.5 c. canned cannellini or white kidney beans drained
• 3 c. vegetable broth (beef or chicken broth are OK too. Use 6 cups is you have fresh broth which is less salty. We use "better than bouillon" in a jar.)
• 3 c. water
• 1 c. canned Italian plum tomatoes with juice
• Salt to taste (requires generous salt)
• 1/3 cup parmigiano-reggiano cheese (parmesan) freshly grated
• Optional: Crust/rind of the parmigiano-reggiano cheese that you grate for the soup, cut free from the cheese and cleaned.

Description

This Is The Way Minestrone Is Made In Romagna. It's Not A Lot Of Prep Time, But You Simmer The Soup For A Long Time Until All Of The Vegetable Flavors Mellow Into One Mild But…

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