Minestrone Soup

• 1 cup Italian bacon diced pancetta
• 2 cups diced celery
• 2 cups green cabbage diced
• 2 cups zucchini sliced
• 1 head escarole cut in 2 inch cubes
• 2 cups Italian tomatoes stewed, diced
• 1 cup white beans cooked until partially tender
• 4 quarts beef broth
• salt
• freshly ground black pepper
• 1 cup olive oil
• 2 cups white onions diced
• 2 tablespoons minced garlic
• 2 bay leaves
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1/4 tablespoon red chili peppers crushed
• 2 cups carrots diced

1. In large pot over medium heat, saute pancetta in olive oil until slightly crisp.
2. Add onions and garlic and cook for 5 minutes.
3. Add seasoning, carrots, celery, cabbage and zucchini and continue to cook for 5 minutes.
4. Add escarole, tomatoes, white beans and beef broth.
5. Simmer soup 45 minutes to 1 hour.
6. Season with salt and pepper.
7. When serving, add a little pesto (optional) and 1/4 cup cooked pasta to each dish (optional).

italian bacon, celery, green cabbage, zucchini, head, italian tomatoes, white beans, beef broth, salt, freshly ground black pepper, olive oil, white onions, garlic, bay leaves, oregano, thyme, red chili peppers, carrots

Taken from www.yummly.com/recipe/Minestrone-Soup-1665449 (may not work)