Minestrone Soup (Modena Style)

• 1 tablespoon olive oil
• 4 ounces pancetta, cut into 1/2 inch dice
• 1 yellow onion, coursely chopped
• 1 celery rib, with leave cut into 1/4 in thick slices
• 1 carrot, cut into 1/4 inch thick slices
• 2 zucchini, cut in half lengthwise and sliced into 1/4 inch thick half moons
• 2 garlic cloves, finely chopped
• 2 firmly packed cups shredded savoy cabbage (or spinach, fresh or frozen)
• 1 (16 ounce) can peeled chopped tomatoes with juice
• 2 cups water
• 1 3/4 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 black pepper
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 3 tablespoons balsamic vinegar

1. In a large soup pot, heat the oil over medium heat.
2. Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes.
3. Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage.
4. Add the tomatoes and bring to a simmer over high heat.
5. Stir in the water, broth, red wine, salt,thyme,cloves and pepper.
6. Bring to a boil.
7. Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through.
8. Stir in the balsamic vinegar.
9. Serve hot.

olive oil, pancetta, yellow onion, celery, carrot, zucchini, garlic, savoy cabbage, tomatoes, water, chicken broth, red wine, salt, thyme, ground cloves, black pepper, cannellini beans, balsamic vinegar

Taken from www.food.com/recipe/minestrone-soup-modena-style-236768 (may not work)