Categories: Italian, Main Dish, Soup

Ingredients

• 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 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 fresh ground black pepper
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 3 tablespoons balsamic vinegar

Directions

1. In a large Dutch oven, heat the olive oil over medium heat.

2. Add in the pancetta and sauté 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.

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