Minestrone Soup (Modena Style)

Ingredients

• 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 cups beef broth or 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 Celia's Traditional balsamic vinegar

Directions

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.

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