• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Vegetable Soup

  • Recipe Submitted by on

Category: Soups, Vegetables, Italian

 Ingredients List

  • 8 c Chicken broth (see recipe)
  • 1/3 c Olive oil
  • 1/4 c Chopped parsley
  • 4 Garlic cloves
  • 1/4 lb Pancetta or unsmoked bacon
  • 3 c Shredded cabbage
  • 1 Medium onion, finely chopped
  • 2 Carrots, finely chopped
  • 1 Celery stalk, finely chopped
  • 1 Potato, peeled, chopped
  • 2 Zucchini, finely chopped
  • 1 Large tomato, chopped
  • 1/4 lb Mushrooms, finely chopped
  • 1/4 lb String beans finely chopped
  • 4 Pieces prosciutto rind
  • Salt, to taste
  • Pepper, to taste
  • 1/2 c Grated Parmesan cheese


There are as many versions of vegetable soup in Italy as there there are
cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured
with salt and is not smoked. It comes rolled up like a large salami.
Widely used in Italian cooking, especially in Emilia-Romagna, it is vital
to many dishes. If available, buy a large quantity. Cut into several pieces
and freeze it. You can substitute domestic bacon for pancetta. It must be
blanched in boiling water for two three minutes to reduce the smoky
flavour. Fresh side pork can also be used. I'll be posting several recipes
over the next while that call for pancetta, so if you can find some, it
won't go to waste. Prepare chicken broth (see my previously posted recipe).
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. Makes 8 to 10 servings. 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.

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