Minestrone Alla Romana

Minestrone Alla Romana
  • Salt and freshly ground black pepper
  • 1 celery stalk, trimmed and diced
  • 1 large carrot, peeled and diced
  • 1 large garlic clove, peeled and finely minced
  • 1 large onion, peeled and finely diced
  • 1 cup canned cannellini beans, drained
  • 1 cup fresh or canned tomatoes, peeled, seeded, and diced
  • 1 cup red potato, diced
  • 1 cup Savoy cabbage, shredded
  • 1/2 cup fresh green beans, diced
  • 1/2 cup fresh or frozen peas
  • 1/2 cup parsnip, diced
  • 1/2 cup tubettini or other small pasta
  • 1/2 cup zucchini, diced
  • 1/4 cup Italian parsley, finely minced
  • 2 cups escarole, rinsed and torn into pieces
  • 2 Tbsp. proscuitto, diced
  • 3 Tbsp. Pompeian Extra Virgin Olive Oil
  • 6 cups chicken broth

In a large dutch oven, heat the Pompeian Extra Virgin Olive Oil over medium heat. Add the proscuitto, carrot, onion, celery, potato, parsnip, garlic and parsley, season with salt and pepper and cook for 5 minutes, stirring often. Add the tomatoes, broth, cabbage and escarole. Bring to a boil, reduce the heat and simmer, partially covered, for 45 minutes.

Add the beans, zucchini, peas and green beans and simmer for 15 minutes longer. Add the pasta and cook until the pasta is tender. Taste and correct the seasoning. Ladle the soup into shallow serving bowls. Sprinkle with Parmesan, drizzle with a little olive oil and serve at once with plenty of crusty bread.

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