Meat-Less Mondays (Minestrone alla Romagnola)

During Sara's nap time my usual distraction from doing housework is browsing various food blogs. While poking around I stumbled upon Gwyneth Paltrow's blog Goop. While it seemed a little fabulous for a typical Cape Cod housewife and mother, there was one newsletter that intrigued me Meat-Less Mondays. Although I eat pretty much anything, I feel I eat really healthy. But I have never had the discipline to be vegetarian or vegan. I saw the movie "Food, Inc." and was blown away! While the movie is quite graphic with visions of slaughter houses, it was very eye opening. I will not get on a soap box about eating grass-feed meat and processed food, I think it is unrealistic to be perfect all the time. Having done some reading and personal research into our food and where it comes from, I have become more conscience of what I eat and feed my family. I do not want to be unrealistic, because sometime I just need an Oreo.  I like the idea of Meat-Less Mondays because it was a very realistic way to eat more consciously and try new things. On Mondays or Tuesdays I will be featuring a vegetarian recipe. As much as I have tried, I do not like tofu, so I will promise you tofu free recipes. I am trying to take recipes I already enjoy and make them Meat-Less. If you are interested in the Meat-Less Monday these website are much better at describing the benefits to your health and the planet than I am. There is Meat-Less Mondays U.K. and  Meat-Less Monday U.S.  Both are really informative and have great recipes.

I found in my house that one of the easiest way to do a Meat-Less night is by making soup. It is filling and there are so many vegetarian soup recipes that it is not hard to find one you like. And usually everyone in my family will eats it.

My first feature is Minestrone Soup.  Again my recipe is inspired by Essentials of Classic Italian Cooking by Marcella Hazan. Her recipe for Minestrone alla Romagnola is my favorite minestrone recipe. Her version is made with homemade beef stock, which I have made and it is fantastic, but I made a vegetarian version with homemade veggie stock which was perfect for Meat-Less Mondays. I also varied the measurements and some of the vegetables. For the best flavor follow the steps although it is a bit time consuming. What I have done is followed all of the steps and then if I had to leave for the day I have let it simmer in the crock-pot. The recipe says the use of the crust parmigiano-reggiano scraped clean is optional, but if you can add it I think it really makes the soup. What I will do is freeze the hard crust of my parm and save them for soups and sauces. It is also great in a tomato sauce.

Minestrone alla Romagnola
Printable Recipe

Inspired by Marcella Hazan's Essentials of Classic Italian Cooking
1/2 cup olive oil
3 tbs. butter
1 large sliced onion
2 diced carrots
2 diced celery stalks
2 diced potatoes
1/4 lb green beans trimmed and cut into 1 in pieces
2 small diced zucchini
1 medium diced summer squash
3 cups of shredded cabbage
1 1/2 cups cooked white beans
6 cups of vegetable stock
Optional: 1 crust from a piece of parmigiano-reggiano
2/3 cup canned plum tomatoes in their juices.
salt
grated parmigiano-reggiano cheese

1.In a large stock pot heat oil and butter on low and add onions once butter melts. Cook onions until pale gold.
2. Add carrots and cook for about 2-3 minutes, then repeat with celery and potatoes.
3. Add green beans and cook for 2-3 minutes then add zucchini and summer squash. Cook ingredients for a few minutes before adding cabbage. Once cabbage is added cook for another 5 to 6 minutes.
4. Add broth, cheese crust, tomatoes and salt.
5. Lower heat to a simmer and cover, stirring occasionally. Let cook 2 1/2 hours then add beans and cook for another 30 minutes.
6. Before serving remove cheese crust and add cheese and salt to taste. I like to serve it with grated cheese on top, it tastes better the next day!