Minestrone Soup

• 1/4 olive oil
• 1/4 lb pancetta
• 1 meduim onion chopped
• 1-2 large carrots cubed
• celery chopped
• 2 zucchinis cubed
• leeks chopped
• 3 cloves garlic
• can of white beans
• string beans chopped
• small white potatoes, cubed
• turnip and parsip
• lg can of college inn low sodium fat free plus 1 cup water
• lg can chopped italian tomatoes
• parsley, dill
• parmegiano reggiano cheese rind

1. cook pancetta in olive oil, until crispy add onions, leeks
2. and saute, add galic and rest of vegetables and saute
3. add broth, 2 cubes of beef boullion and tomatoes
4. add parsley and dill
5. cheese rind
6. add 1/2 can of white beans, puree other 1/2 of can with parsnip and turnip at end when cooked
7. season with salt pepper, oregano and basil
8. cook for 2 hours add puree and cook until heated through

olive oil, pancetta, onion, carrots, celery, leeks, garlic, white beans, string beans, white potatoes, parsip, water, italian tomatoes, parsley, parmegiano

Taken from www.epicurious.com/recipes/member/views/minestrone-soup-51968661 (may not work)