Minestrone Soup

Photo: flickr user yosoynuts

Ingredients

1 cup diced pancetta Italian bacon

2 cups diced celery

2 cups diced green cabbage

2 cups sliced zucchini

1 head escarole, cut in 2 inch cubes

2 cups stewed Italian tomatoes, diced

1 cup white beans, cooked until partially tender

4 qts. beef broth

Salt and freshly ground black pepper

1 cup olive oil

2 cups diced white onions

2 tablespoons minced garlic

2 bay leaves

1 tablespoon dried oregano

1 tablespoon dried thyme

1/4 tablespoon crushed red chili peppers

2 cups diced carrots

Preparation

In large pot over medium heat, saute pancetta in olive oil until slightly crisp. Add onions and garlic and cook for 5 minutes. Add seasoning, carrots, celery, cabbage and zucchini and continue to cook for 5 minutes. Add escarole, tomatoes, white beans and beef broth. Simmer soup 45 minutes to 1 hour. Season with salt and pepper. When serving, add a little pesto (optional) and 1/4 cup cooked pasta to each dish (optional).