8 c. chicken broth (homemade or 4 c. canned broth and 4 c. water)
1/3 c. olive oil
1/4 c. chopped parsley
3 garlic cloves, chopped
1/4 lb. pancetta (bacon), finely chopped
3 c. shredded cabbage
1 onion, finely chopped
2 carrots, finely chopped
1 celery stalk, finely chopped
1 potato, peeled, finely chopped
2 zucchini, finely chopped
1 lg. tomato, chopped
1/4 lb. mushrooms, finely chopped
1/4 lb. string beans, finely chopped
3 or 4 pieces prosciutto rind or 1 smoked ham shank
Salt and freshly ground pepper, to taste
1/2 c. freshly grated Parmesan cheese

Prepare chicken broth. Heat oil in large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes color, 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.

Makes 8 to 10 servings.

VARIATION:

Toast about 20 thick slices Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese.