Total Time
2hrs 1min
Prep 45 mins
Cook 1 hr 16 mins

Ingredients Nutrition

Directions

  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.

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