Good soups don’t have to take all day, although if you want your house to smell great for hours, then by all means, go for it. When the temperatures drop, a hearty soup is the perfect solution. This is also one of my favorite soups when I’m in Baltimore’s Little Italy neighborhood.
SOFTWARE
· 1 T. olive oil
· 4 oz. pancetta, small dice
· 2 celery ribs, cut into 1/2-inch pieces
· 2 carrots, cut into 1/2-inch pieces
· 1 large onion, cut into 1/2-inch pieces
· 1 medium zucchini, cut into 1/2-inch pieces
· 2 T. garlic, minced
· 1 small head of green cabbage, cored, cut into 1/2-inch pieces
· 1/4 t. red pepper flakes
· 1 can cannellini beans (do not drain)
· 6 c. water
· 2 c. chicken stock
· 1/4 c. parmesan cheese, grated
· 1 bay leaf
· 1 1/2 c. V8 juice
· 2 T. basil, dried
· Salt, pepper, additional parmesan cheese for garnish
METHOD
1. In a Dutch oven, warn the oil over medium heat. Add the pancetta and cook until lightly browned.
2. Add all the cut vegetables and cook for about 5-7 minutes. Stir often to prevent overcooking.
3. Add the garlic, cabbage, and red pepper flakes. Cook until the cabbage begins to wilt.
4. Add the beans, water, stock, cheese, and bay leaf. Let the mixture come to a simmer, then reduce heat to low.
5. Add the V8 juice and basil. Cook for about 15 minutes.
6. Remove the bay leaf and serve with the garnish materials.
7. Enjoy!
VARIANTS
If you have the time and want to heat up your kitchen, you can use dried beans instead of canned. Just soak them in salt water overnight and cook them separately in the water and chicken stock before adding to the vegetables. Some people prefer pasta instead of beans. I can go with either, but you can make your choice. Keep your pasta size small.
