Cozy Tons of Vegetable Soup

This is essentially a Tuscan vegetable soup, the kind of pot that uses every vegetable in the crisper plus a few cured pork tricks to build deep flavor. The pancetta crisped up at the start lays down a smoky-savory base that no amount of vegetables alone can match, and the prosciutto rind (or ham shank) simmered into the broth adds a slow umami depth that makes this taste like it cooked all day.

The half-puree technique is the chef’s move that turns this from rustic to refined. Pulling out half the cooked vegetables, blending until smooth, and stirring back into the pot creates a soup that’s both chunky and silky. The pureed half thickens the broth into a body that hugs every spoon, while the unblended vegetables keep the texture interesting.

Use a parmesan rind in addition to the prosciutto for ridiculous depth. Italian grandmothers swear by it, and a single rind in the pot adds salty-savory complexity over the simmer. Pull it out before serving.

Don’t rush the early sauté stages. Letting the cabbage cook covered for a couple minutes before the rest of the vegetables go in helps it soften and sweeten before the broth dilutes everything.

Pro Tips

• Cut all the vegetables roughly the same size so they cook evenly during the simmer.
• Save bread heels in the freezer specifically for the toast variation. Stale bread makes better soup toast than fresh.
• A handful of cooked white beans or barley stirred in at the end turns this into a more substantial main-course soup.
• Make a day ahead. Italian soups always taste better the second day after the flavors marry.

Variations

• Swap chicken broth for vegetable broth and skip the pancetta and prosciutto for a vegan version.
• Stir in a cup of cooked small pasta (ditalini or orzo) to turn this into minestrone.
• Top with a poached egg and crusty bread for a more filling lunch.