---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Vegetable Soup
  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.
  
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