Categories: Soups/stews, Ethnic 
      Yield: 8 servings 
  
      8 c  Chicken broth (see recipe)          1 ea Potato, peeled, chopped 
    1/3 c  Olive oil                           2 ea Zucchini, finely chopped 
    1/4 c  Chopped parsley                     1 ea Large tomato, chopped 
      4 ea Garlic cloves                     1/4 lb Mushrooms, finely chopped 
    1/4 lb Pancetta or unsmoked bacon        1/4 lb String beans finely chopped 
      3 c  Shredded cabbage                    4 ea Pieces prosciutto rind 
      1 ea Medium onion, finely chopped        1 x  Salt, to taste 
      2 ea Carrots, finely chopped             1 x  Pepper, to taste 
      1 ea Celery stalk, finely chopped      1/2 c  Grated Parmesan cheese 
  
  There are as many versions of vegetable soup in Italy as there 
  there are cooks. 
  Pancetta - Pancetta is the same cut of pork as bacon.  It is cured 
  with salt and is not smoked.  It comes rolled up like a large 
  salami.  Widely used in Italian cooking, especially in Emilia-Romagna, 
  it is vital to many dishes.  If available, buy a large quantity. 
  Cut into several pieces and freeze it.  You can substitute domestic 
  bacon for pancetta.  It must be blanched in boiling water for two  
  three minutes to reduce the smoky flavour.  Fresh side pork can also 
  be used.  I'll be posting several recipes over the next while that 
  call for pancetta, so if you can find some, it won't go to waste. 
  Prepare chicken broth (see my previously posted recipe).  Heat oil 
  in a large saucepan.  Add parsley and garlic.  Saute over medium 
  heat.  Before garlic changes colour, add pancetta.  Saute 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.