Italian Bean Pancetta Cabbage Soup

Ingredients

• 2 tablespoons olive oil
• ½ cup pancetta/bacon (chopped)
• 2½ cups cabbage (shredded)
• 1 large potato (peeled and medium diced)
• 1 medium onion (chopped)
• 1 stalk celery (chopped)
• 1 cup tomato puree (passata)
• 6 cups vegetable broth (homemade or store bought)
• 2 cups borlotti beans (drained and rinsed) ((or pinto cranberry beans))
• ¼ teaspoon salt*
• 1-2 dashes hot pepper flakes or black pepper (optional)
• ½ teaspoon cumin **
• 4 cups water

Steps

1. 1

   In a large pot add the olive oil and chopped pancetta, let brown slightly.

2. 2

   Add the remaining ingredients, stir to combine, bring to a boil, then lower heat and simmer for approximately 30-75 minutes (this will depend on whether you use canned or dried beans) or until the beans and potatoes are tender. Taste for salt and pepper, adjust if necessary. Serve with crusty Italian bread if desired.  Enjoy!