Minestrone

This is a hearty, versatile soup perfect for cold winter nights. The vegetables can be mixed and matched to suit your tastes.

1/4 lb. pancetta (Italian cured pork belly) or bacon, chopped
1/3 c. olive oil
1 onion, chopped
1 large carrot, chopped
1 rib celery, chopped
3 garlic cloves, minced
2 small zucchini, 1/2 inch dice
1/4 lb. green beans, cut into 1/2 inch pieces
1/2 lb. potatoes, 1/2 inch dice
4 c. shredded cabbage
1/2 lb. kale, leaves chopped
28 oz. can diced tomatoes
4 1/2 c. chicken broth
2 cans white beans

In a heavy soup pot, cook the pancetta in oil over moderate heat. Omit oil if using bacon. Cook until crisp and drain excess oil. Add the onion and cook until onion is soft. Add carrots, celery and garlic. Cook the mixture, stirring occasionally, for about four minutes. Add the zucchini, green beans and potatoes. Cook, stirring occasionally, for another four minutes. Add the cabbage and kale and cook until wilted, just a couple of minutes. Add the tomatoes and broth and simmer, covered, for about an hour.

Drain beans, reserving some liquid. In a blender or food processor puree one can of beans and add to the soup. Add remaining can of beans to the soup and simmer for 10-15 minutes. Thin if necessary with the reserved bean liquid (or just use water.) Season with salt and pepper.

This recipe can be made however you like it. I leave out the cabbage. It's great with a little Parmesan cheese sprinkled on top. You can also add pasta to the soup if you'd like.