---------- Recipe via Meal-Master (tm) v8.03
       Title: VEGETABLE SOUP
  Categories: Soups, Italian, Vegetables
       Yield: 8 servings
       8 c  Chicken broth (see recipe)
     1/3 c  Olive oil
     1/4 c  Chopped parsley
       4 ea Garlic cloves
     1/4 lb Pancetta or unsmoked bacon
       3 c  Shredded cabbage
       1 ea Medium onion, finely chopped
       2 ea Carrots, finely chopped
       1 ea Celery stalk, finely chopped
       1 ea Potato, peeled, chopped
       2 ea Zucchini, finely chopped
       1 ea Large tomato, chopped
     1/4 lb Mushrooms, finely chopped
     1/4 lb String beans finely chopped
       4 ea Pieces prosciutto rind
       1 x  Salt, to taste
       1 x  Pepper, to taste
     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.