Ingredients
- 8 cups chicken broth
- 1/3 cups olive oil
- 1/4 cup fresh parsley, minced
- 4 cloves garlic,smashed
- 1/4 pound pancetta, chopped
- 3 cups cabbage, shredded
- 1 cup onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 4 ounces russet potato, peeled and chopped,(1)
- 1 pound zucchini, chopped
- 2 cups tomatoes, chopped
- 8 ounces mushrooms, chopped
- 1/4 pound string beans, chopped
- 8 ounces smoked ham shank
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup parmesean cheese, grated
How to Make
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Step 1: Heat oil in a large stockpot.
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Step 2: Add garlic.
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Step 3: Saute
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Step 4: Before garlic changes color, add pancetta.
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Step 5: Saute until lightly browned.
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Step 6: Stir in cabbage.
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Step 7: Cover and cook 1 to 2 minutes.
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Step 8: Add remaining vegetables to saucepan. Cover and cook about 5 minutes.
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Step 9: Add broth parsley and ham shank.
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Step 10: Cover and reduce heat.
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Step 11: Simmer about 60 minutes.
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Step 12: Remove half of the vegetables with a slotted spoon and place in a blender until smooth.
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Step 13: Return ingredients to the saucepan. Season with salt and pepper.
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Step 14: Serve hot with parmesan cheese and thick slices of french bread.
We hope you enjoy this recipe!
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