Minestrone Romano “A Crudo” « Food for Thought

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note: Note: If it’s your first time making the soup and you’re new to cutting up vegetables, it will take longer to make it. The first time I made it, it took me over two hours. If you’re a pro at cooking, it might take you an hour or less.

3 tablespoons of extra-virgin olive oil

3 canned plum tomatoes, seeded and chopped, plus ¼ of their juices*

1 large onion, chopped coarsely

1 potato, peeled and diced

1 large celery stalk, thinly sliced, plus the leaves, chopped*

¾ pounds of butternut squash, diced (1-½ cups)*

2 teaspoons fresh rosemary, or 1 teaspoon dried rosemary, plus 3 tablespoons chopped fresh rosemary or 2 tablespoons dried rosemary*

3 tablespoons finely chopped fresh Italian parsley leaves and stems, plus 3 extra tablespoons chopped fresh Italian parsley*

1 large carrot, scraped and diced

½ pound green cabbage, finely shredded (about 1-½ cups)

1 pound fresh cranberry beans. shelled (1 to 1-½ cups shelled), or 2 cups of drained canned pinto or pink beans, rinsed and drained*

3 quarts (12 cups) water

2 tablespoons salt, or to taste plenty of freshly milled black pepper

¼ pound green beans, cut into 1-inch lengths (about 1 cup)

2 small zucchini, cut crosswire into slices ½ inches thick*

1-½ cups cauliflower florets

1 cup conchigliette (“little shells”) or ditalini (“little thumbs”) pasta*

4 large cloves of garlic, finely chopped

Freshly grated parmigiano*

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