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Vegetable Soup
Vegetable Soup
(Minestrone di Verdura)
 
 
Ingredients:
 
8 cups chicken broth (or 4 cups canned chicken broth and 4 cups water)
1/3 cup extra virgin olive oil
1/4 cup chopped parsley
4 garlic cloves, chopped
1/4 pound pancetta, finely chopped
3 cups shredded cabbage
1 medium onion, finely chopped
2 carrots, finely chopped
1 celery stalk, finely chopped
1 potato, peeled, finely chopped
2 zucchini, finely chopped
1 large tomato, chopped
1/4 pound mushrooms, finely chopped
1/4 pound string beans, finely chopped
3 or 4 pieces prosciutto rind
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmigiano cheese
 
Directions:
 
Prepare Chicken Broth.

Heat olive 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 water, if using, and prosciutto rind.

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 Parmigiano cheese. Makes 8 to 10 servings.
 
That's it!
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