Minestrone

Total Time: 2 hrs 1 min Preparation Time: 45 mins Cook Time: 1 hr 16 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 4 ounces pancetta, diced
• 1 yellow onion, coarsely chopped
• 1 celery rib, cut into 1/4-inch slices
• 1 carrot, cut into 1/4-inch slices
• 2 zucchini, cut in half lengthwise and cut into 1/4-inch slices
• 2 garlic cloves, minced
• 2 cups firmly packed shredded cabbage
• 1 lb ripe roma tomato, peeled, seeded, and chopped into 1/2-inch cubes
• 2 cups water
• 1 3/4 cups beef broth or 1 3/4 cups chicken broth or 1 3/4 cups vegetable broth
• 1 cup dry red wine
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/8 teaspoon ground cloves
• 1/4 teaspoon fresh ground black pepper
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 3 tablespoons balsamic vinegar

Recipe

• 1 in a large dutch oven, heat the olive oil over medium heat.
• 2 add in the pancetta and sauté for 5 minutes or until browned, stirring frequently.
• 3 add the next 6 ingredients, one at a time in the order listed, cooking for 1 minute after each addition.
• 4 add in the tomatoes, increase the heat to high, and bring to a simmer.
• 5 add in the water, broth, wine, salt, thyme, cloves, and pepper; stir to combine.
• 6 bring mixture to a boil; lower heat and simmer for 1 hour or until vegetables are tender.
• 7 add in the beans and cook for about 5 minutes or until heated.
• 8 add in the balsamic vinegar; stir to combine.
• 9 ladle soup into individual soup bowls while it is hot.