Italian-Style Vegetable Soup - cooking recipe

Ingredients

8 cups chicken broth
1/3 cup olive oil
1/4 cup parsley, Chopped
4 cloves garlic
1/4 lb pancetta or 1/4 lb unsmoked bacon
3 cups cabbage, Shredded
1 medium onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1 potato, peeled, chopped
2 zucchini, finely chopped
1 large tomatoes, chopped
1/4 lb mushroom, finely chopped
1/4 lb string bean, finely chopped
4 pieces prosciutto rind
salt
pepper
1/2 cup parmesan cheese, Grated

Preparation

Heat oil in a large saucepan.
Add parsley and garlic.
Saute over medium heat.
Before garlic changes colour, add pancetta.
Saute until lightly browned.
Stir in cabbage.
Cover and cook 1 to 2 minutes.
Add remaining vegetables to saucepan.
Cover and cook about 5 minutes.
Add broth and water, if using, and prosciutto rind or ham shank.
Cover and reduce heat.
Simmer 40 to 50 minutes.
Remove half the vegetables with a slotted spoon.
Place in a blender or food processor and process until smooth.
Return to saucepan.
Season with salt and pepper.
Serve hot with Parmesan cheese sprinkled over top.
VARIATION:
Toast about 20 thick slices of Italian bread.
Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese.
Ladle soup into bowls.
Serve with additional Parmesan cheese.