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Name: Vegetable Soup
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/4 lb String beans finely chopped; 1/2 c Grated Parmesan cheese; 1 Large tomato, chopped; 8 c Chicken broth (see recipe); 1 Potato, peeled, chopped; 3 c Shredded cabbage; 1/4 lb Mushrooms, finely chopped; Pepper to taste; 1/3 c olive oil; 1/4 c Chopped parsley; 1/4 lb Pancetta or unsmoked bacon; Salt, to taste; 2 Carrots, finely chopped; 1 Celery stalk, finely chopped; 4 Garlic; 1 Medium onion, finely chopped; 2 Zucchini, finely chopped; 4 Pieces prosciutto rind

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INGREDIENTS

1/4 lb String beans finely chopped
1/2 c Grated Parmesan cheese
1 Large tomato, chopped
8 c Chicken broth (see recipe)
1 Potato, peeled, chopped
3 c Shredded cabbage
1/4 lb Mushrooms, finely chopped
Pepper ; to taste
1/3 c olive oil
1/4 c Chopped parsley
1/4 lb Pancetta or unsmoked bacon
Salt, to taste
2 Carrots, finely chopped
1 Celery stalk, finely chopped
4 Garlic
1 Medium onion, finely chopped
2 Zucchini, finely chopped
4 Pieces prosciutto rind

Servings

INSTRUCTIONS

There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. Ill be posting several recipes over the next while that call for pancetta, so if you can find some, it wont go to waste. Prepare chicken broth (see my previously posted recipe). 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.

NOTES

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Vegetable Soup

1/4 lb String beans finely chopped 
1/2 c Grated Parmesan cheese 
1  Large tomato, chopped 
8 c Chicken broth (see recipe) 
1  Potato, peeled, chopped 
3 c Shredded cabbage 
1/4 lb Mushrooms, finely chopped 
  Pepper to taste
1/3 c olive oil 
1/4 c Chopped parsley 
1/4 lb Pancetta or unsmoked bacon 
  Salt, to taste 
2  Carrots, finely chopped 
1  Celery stalk, finely chopped 
4  Garlic 
1  Medium onion, finely chopped 
2  Zucchini, finely chopped 
4  Pieces prosciutto rind

There are as many versions of vegetable soup in Italy as there there are  cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured  with salt and is not smoked.  It comes rolled up like a large salami.  Widely used in Italian cooking, especially in Emilia-Romagna, it is vital  to many dishes. If available, buy a large quantity. Cut into several pieces  and freeze it.  You can substitute domestic bacon for pancetta. It must be  blanched in boiling water for two three minutes to reduce the smoky  flavour.  Fresh side pork can also be used. Ill be posting several recipes  over the next while that call for pancetta, so if you can find some, it  wont go to waste. Prepare chicken broth (see my previously posted recipe).  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.

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Nutrition

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Serving Size: 1 Serving (114g)
Recipe Makes: 8 Servings

Calories: 52
Calories from Fat: 29 (56%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.3g
Cholesterol 2.8mg		1 %
Sodium 74.9mg		3 %
Potassium 139.2mg		4 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 3.2g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 52

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