1 onions (preferably sweet), diced 4 – 8 oz. diced pancetta (I use 8 oz.) 3 carrots, diced/sliced 2 stalks celery plus its leaves, cleaned and diced/sliced 2 cans (14.5 oz) diced tomatoes 2 potatoes, cut into chunks about ¼” thick 1 zucchini, diced with skin left on 1 cups fresh cabbage, chopped 1 can cannellini beans, drained 1 can garbanzo beans, drained and rinsed well 4 – 6 cups vegetable or chicken stock 1 ‘bunch’ of Italian parsley, chopped freshly cracked salt and pepper to taste 1 cup orzo pasta freshly grated Parmesan cheese for serving sauté the chopped onions . Add the carrots, celery and pancetta. Gently stir all of these ingredients and sauté for about 5 minutes. Add the rest of the ingredients. Place the lid on and simmer. Add the pasta into the hot soup and allow it to cook with the lid off until the pasta is ‘al dente’. garnish with parsley and freshly-grated cheese
lj1422,
Aug 13, 4:43pm
Thank you for both of these recipes
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