Ingredients
1/4 olive oil
1/4 lb pancetta
1 meduim onion chopped
1-2 large carrots cubed
celery chopped
2 zucchinis cubed
leeks chopped
3 cloves garlic
can of white beans
string beans chopped
small white potatoes, cubed
turnip and parsip
lg can of college inn low sodium fat free plus 1 cup water
lg can chopped italian tomatoes
parsley, dill
parmegiano reggiano cheese rind
Preparation
cook pancetta in olive oil, until crispy add onions, leeks and saute, add galic and rest of vegetables and saute add broth, 2 cubes of beef boullion and tomatoes add parsley and dill cheese rind
add 1/2 can of white beans, puree other 1/2 of can with parsnip and turnip at end when cooked season with salt pepper, oregano and basil
cook for 2 hours add puree and cook until heated through
