Hearty Minestrone

Name: Hearty Minestrone
Yield: Serves 6 to 8
Ingredients: , table salt; 1/2 pound, dried cannellini beans (about 1 cup), rinsed and picked over (see note); 1 tablespoon, extra virgin olive oil, plus extra for serving; 3 ounces, pancetta, cut into 1/4-inch pieces (see note); 2 medium, celery ribs, cut into 1/2-inch pieces (about 3/4 cup); 1 medium, carrot, peeled and cut into 1/2-inch pieces (about 3/4 cup); 2 small, onions, peeled and cut into 1/2-inch pieces (about 1 1/2 cups); 1 medium, zucchini, trimmed and cut into 1/2-inch pieces (about 1 cup); 2 medium, garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1/2 small head, green cabbage, halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below); 8 cups, water; 2 cups, low-sodium chicken broth; 1 piece, Parmesan cheese rind, about 5 by 2 inches (see note); 1 , bay leaf; 1 1/2 cups, V8 juice; 1/2 cup, chopped fresh basil leaves; , ground black pepper; , grated Parmesan cheese, for serving; 1/8-1/4 teaspoon, red pepper flakes

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Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV

Italians rely on garden-ripe vegetables, but most of us need to make do with supermarket pickings. Is a soup with fresh, bright flavors still possible?

SERVES6 to 8

TIME2 hours, plus 8 hours soaking

has video

WHY THIS RECIPE WORKS

In creating our minestrone recipe, we tried to squeeze every last ounce of flavor out of a manageable list of supermarket vegetables. Sautéing pancetta and then cooking the veggies in the rendered fat gave our soup layers of flavor. Starch ...

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