Minestrone with Marcella Beans and Savoy Cabbage

A streamlined take on the late, great Marcella Hazan’s superlative Minestrone alla Romagnola. This works splendidly in a slow cooker (see footnote)

  • 1 tablespoon plus 50ml extra-virgin olive oil (divided use)

  • 2 tablespoons (30g) salted butter

  • 2 garlic cloves, minced

  • 1 onion, thinly sliced

  • 2 large carrots, peeled and diced

  • 2 celery stalks, diced

  • 1 large russet potato, or 2 small Maris Piper potatoes, peeled and diced

  • 250g green beans, trimmed and halved

  • 2 medium courgettes, cubed

  • 250g shredded Savoy cabbage

  • 1 litre vegetable or beef stock

  • 500ml water

  • Parmesan rind (optional)

  • 1/4 of a tin of plum tomatoes, with their juice

  • Salt and pepper

  • 500g cooked Marcella beans

  • 30g grated parmesan

Serves 6

  1. In a large stockpot, warm the 50ml of oil and the butter over medium-low heat. Add the onion and garlic; cook until soft and golden, about 10 minutes. Add the carrots and celery; cook for 2 minutes. Add the potato; cook for another 2 minutes. Add the green beans and zucchini; cook for 2 minutes more. Add the cabbage; cook until wilted, another 5 or so minutes.

  2. Add the stock, water, cheese rind (if using), and tomatoes; stir well and season with salt. Cover, reduce the heat to low, and cook until the cabbage is almost falling apart, about 2 hours. Stir in the beans and cook for another 30 or so minutes.

  3. Just before serving, remove the cheese rind (if using). Swirl in the grated cheese; season with salt and pepper. Divide among bowls, drizzle with olive oil, and serve.


SLOW COOKER METHOD If you prefer to start with dried beans and cook them in the slow cooker: Add 250g dried beans (picked over and rinsed) to the slow cooker with enough water to cover by about 2in/5cm. Cover and cook on the high-heat setting until the beans are just beginning to soften, about 2 hours. Meanwhile, saute all the vegetables as directed above. Add the sauteed vegetables to the slow cooker along with the stock, water, tomatoes and cheese rind (if using). Cover and continue cooking until the beans are soft and the soup is very flavoursome, 2 to 3 more hours.