8 c. chicken broth or 4 c. canned chicken broth + 4 c. water
1/3 c. olive oil
1/4 c. chopped parsley
4 garlic cloves, chopped
1/4 lb. pancetta, finely chopped
3 c. shredded cabbage
1 med. 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 & freshly ground pepper to taste
1/2 c. freshly grated Parmesan cheese

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