 |
Prep Time: 45 Minutes Cook Time: 31 Minutes |
Ready In: 76 Minutes Servings: 6 |
|
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.
|
|