Ingredients
Scale
- 2 ounces pancetta or bacon, chopped (optional)
- 2 tablespoons olive oil
- ½ onion, finely diced
- 2 garlic cloves, minced
- 1/4 cup fresh parsley leaves, chopped (divided)
- 1 stalk celery, diced
- 3 tomatoes, seeded and diced
- 2 carrots, diced
- 3 small Yukon gold potatoes, diced
- 8 cups spring or filtered water, divided
- 2 ½ teaspoons sea salt (divided)
- 2 zucchini, diced
- ¾ cup cooked barlotti or cranberry beans, white beans, or pinto beans*
- ½ cup long grain white rice
- 1 cup green cabbage, diced
- 4 fresh sage leaves, chopped
- 1 ½ cups frozen or fresh green peas
- ¼ cup basil leaves, chiffonade
- ½ cup parmesan cheese, freshly grated (optional)
Instructions
- Heat large soup pot over medium heat. Add pancetta or bacon and brown on bothsides. Add olive oil, onions, and pinch of salt for about 5 minutes.
- Add garlic, half of the parsley, celery, tomatoes, carrots, and potatoes, and sautéa few minutes more.
- Add 4 cups water and 1½ teaspoons salt and bring to a boil. Turn heat to low and simmer for 30 minutes, or until vegetables are soft.
- Add zucchini, beans, rice, cabbage, sage, and the remaining water. Simmer another 15 minutes, then add green peas.
- Add more salt to season, if needed. Ladle into soup bowls, drizzle with basil olive oil, and garnish with parsley and parmesan, if desired.
