Title: Vegetable Soup
Categories: Soup Italian
Yield: 8 Servings
| 8 | c | Chicken broth |
| 1/3 | c | Olive oil |
| 1/4 | c | Chopped parsley |
| 4 | | Garlic cloves |
| 1/4 | lb | Pancetta or unsmoked bacon |
| 3 | c | Shredded cabbage |
| 1 | md | Onion, finely chopped |
| 2 | | Carrots, finely chopped |
| 1 | | Celery stalk, finely chopped |
| 1 | | Potato, peeled and chopped |
| 2 | | Zucchini, finely chopped |
| 1 | lg | Tomato, chopped |
| 1/4 | lb | Mushrooms, finely chopped |
| 1/4 | lb | String beans, finely chopped |
| 4 | | Pieces prosciutto rind |
| | | Salt to taste |
| | | Pepper to taste |
| 1/2 | c | Grated Parmesan cheese |
Heat oil in a large saucepan. Add parsley and garlic. Saute over medium
heat. Before garlic changes colour, 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
water, if using, 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
sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20
thick slices of Italian bread. Place 2 slices in each soup bowl and
sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with
additional Parmesan cheese.