Cozy Tons of Vegetable Soup

Directions

Prepare chicken broth.

Heat oil in a large saucepan.

Add parsley and garlic. Sauté over medium heat.

Before garlic changes colour, add pancetta. Sauté 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.