Preparation info

  • Difficulty


  • Serves


Appears in

Hazan Family Favorites

Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

I must admit I’ve had a love-hate relationship with this soup. When I was little, I was not very fond of it. When my mother would put it in the Thermos I took to school for lunch, I always wished she had packed the meatballs and stews that I loved so much instead. As I grew older, I began to appreciate the rich, complex flavors of minestrone. When I didn’t like something, I was taught to say, “I’m not ready for this yet,” rather than “I don’t like it.” This soup is one of those dishes that I eventually became “ready” for and now enjoy immensely. Its essential to cook it for as long as the recipe specifies to bring out the complexity of its flavor. This is not meant to be a fresh, light spring vegetable soup; its a soul-warming, restorative soup for cold winter days.


  • ½ medium yellow onion
  • 2 medium carrots
  • 2 celery stalks
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 8 ounces Savoy cabbage
  • 4 ounces green beans
  • 12 ounces boiling potatoes (such as Yukon Gold)
  • 12 ounces zucchini
  • Salt
  • Freshly ground black pepper
  • 4 cups Homemade Meat Broth, or ½ beef and ½ chicken bouillon cube
  • A rind of Parmigiano-Reggiano (optional)
  • cups canned cannellini beans, drained


  1. Peel and finely chop the onion. Peel and cut the carrots into ¼-inch dice. Peel the backs of the celery stalks and cut into ¼-inch dice. Put the onion, carrots, celery, olive oil, and butter in a 6-quart soup pot and place over medium-high heat. Sauté until the onion turns a golden color and the carrots and celery just begin to brown, 10 to 15 minutes.
  2. While the vegetables are sautéing, finely shred the cabbage. Trim both ends of the green beans and dice them. Peel the potatoes and cut into ½-inch dice. Trim both ends of the zucchini and cut into ½-inch dice.
  3. When the onions, carrots, and celery are ready, add the cabbage, season lightly with salt, and cook until the cabbage is wilted, about 5 minutes. Add the green beans, potatoes, and zucchini. Season with salt and pepper, and add the broth or the bouillon cube and 4 cups water and the Parmigiano-Reggiano rind, if using. Once the soup begins to boil, lower the heat to a gentle simmer and cook, covered, for 2½ hours.
  4. Add the cannellini beans and cook for another 20 minutes. Serve hot, at room temperature, or with rice as described in the recipe.