1 c. diced pancetta (Italian bacon)
1 c. olive oil
2 c. diced white onions
2 tbsp. minced garlic
2 bay leaves
1 tbsp. dried oregano
1 tbsp. dried thyme
1/4 tbsp. crushed red chili peppers
2 c. diced carrots
2 c. diced celery
2 c. diced green cabbage
2 c. sliced zucchini
1 head escarole, cut in 2 inch cubes
2 c. stewed Italian tomatoes, diced
1 c. white beans, cooked until partially tender)
4 qts. beef broth
Salt and freshly ground black pepper

In large pot over medium heat, saute pancetta in olive oil until slightly crisp. Add onions and garlic and cook for 5 minutes. Add seasoning, carrots, celery, cabbage and zucchini and continue to cook for 5 minutes. Add escarole, tomatoes, white beans and beef broth. Simmer soup 45 minutes to 1 hour. Season with salt and pepper. When serving, add a little pesto (optional) and 1/4 cup cooked pasta to each dish (optional). Makes about 12 to 16 servings.