Minestrone

• 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 34 cups beef broth or 1 34 cups chicken broth or 1 34 cups vegetable broth
• 1 cup dry red wine
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 18 teaspoon ground cloves
• 14 teaspoon fresh ground black pepper
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 3 tablespoons balsamic vinegar

1. In a large Dutch oven, heat the olive oil over medium heat.
2. Add in the pancetta and saute 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.

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

Taken from www.food.com/recipe/minestrone-57022 (may not work)