Minestrone

• Ready In: 2 hrs 1 min
• Serves: 6

Ingredients

• 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

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.