Essentials of Classic Italian Cooking
Minestrone alla Romagnola --Vegetable Soup, Romagna Style
Page 84
Cuisine: Italian | Course Type: Soups and Stews
Tags: winter minestrones
Recipe Reviews
sturlington from Hillsborough, NC
I thought this soup was very yummy, but I probably won't make it often because of the long cooking time. It says the Parmesan rind is optional, but it really makes the soup so much more flavorful, I would say it's required; I just throw mine into a ziploc in the freezer when the cheese is used up, so I always have them handy. I omitted the zucchini, which seems a little out of place in what is clearly a winter soup.
(edited 18th August 2012) (0) comment (0) useful
Barbara from Amsterdam,
I made this recipe with the parmesan rind but without the cabbage, which I didn't have on hand and often don't care for anyway. Even withouth the cabbage, the soup ended up being like a stew rather than a soup.
I was surprised that the recipe didn't call for any herbs besides parsley. I like the flavour imparted by the cheese rind, but I'm glad I used a full-flavoured homemade beef broth as the base. If I make it again, I would add some bay leaf and tyme.
aj12754 from Montclair, NJ
Full disclosure ... I have no memory of making this soup but a note from 1996 on the margin of the page in my handwriting says that it was "excellent" -- looking at the ingredient list, I have no doubt that it was. Save your Parmesan rinds to throw into this one ... or whatever your favorite minestrone is (another good one is in the New Basics by Lukens and Rosso).
(edited 11th December 2009) (0) comment (0) useful
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