Recipe: Vegetable Soup (Minestrone di Verdura) (using Pancetta)

VEGETABLE SOUP (MINESTRONE DI VERDURA)

8 cup chicken broth
1/3 cup olive oil
1/4 cup parsley, chopped
4 cloves garlic, chopped
1/4 lb pancetta (Italian bacon)
3 cup cabbage, shredded
2 carrots, finely chopped
1 potato, peeled, finely chopped
2 zucchini, finely chopped
1 large tomato, chopped
1 medium onion, finely chopped
1/4 lb mushrooms, finely chopped
1/4 lb string beans, finely chopped
1 celery stalk, finely chopped
4 pieces prosciutto rind or 1 smoked ham shank
salt & pepper to taste
1/2 cup freshly grated Parmesan cheese

Prepare chicken broth.

Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes color, add pancetta. Saute until lightly browned.

Stir in cabbage. Cover and cook 1 to 2 minutes.

Add remaining vegetables to saucepan. Cover and cook about 5 minutes.

Add broth and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes.

Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper.

Serve hot with Parmesan cheese.

VARIATION:
Toast about 20 thick slices Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese.

Servings: 8-10
Source: rec.food.recipes/Fred Towner/Dec. 9, 1998