Suppa di Verza e Cannellini

With this cold weather soup season is definitely here and will linger with us until spring. My kitchen will be bubbling with pots of soup be it, zuppe, minestre or minestrone. Now there are subtle differences in these classifications. The clearest broth is called brodo, now just add a few ingredients and you have minestra, with the heartiest soups being considered zuppa and minestrone (minestrone is literally stone soup.) But there are as many variations in these “soups” as there are cooks, as they are often put together with what’s on hand. Soup meals are comforting and satisfying.  Other than providing us warmth and nourishment soups also at times sooth our souls.

2 TBS GUANCIALE, PANCETTA or BACON – finely chopped

2-3 TBS BUTTER

1 TB OLIVE OIL

2 CELERY RIBS – diced

3 CARROTS – large, peeled, diced

/2 HEAD SAVOY CABBAGE – shredded

1 ONION –  large, diced

4 TOMATOES – medium, peeled, diced

1 CAN (15 OZ) CANNELLINI BEANS – drained, not rinsed

6 CUPS WATER or BROTH – enough to cover

 4 PARSLEY SPRIGS – chopped

4 SWEET BASIL LEAVES TORN

PINCH DRIED ROSEMARY

4 BOUILLON CUBES – if not using broth

SALT AND FRESHLY GROUND BLACK PEPPER – to taste

2 (6-INCH) ZUCCHINI – scrubbed, diced

SMALL PASTA (your choice) – cooked al dente.

GRATED PARMIGIANO REGGIANO CHEESE RIND

Sauté the chopped pancetta, etc. in a large soup pot. Drain off all but 3 or 4 teaspoons of the fat. Add the butter and olive oil. Add the celery, carrots, cabbage, onion, and tomatoes, and sauté for about5 or 6 minutes. Add the drained beans and enough water or broth (stock) to cover all by a little more than an inch.

Add parsley, basil, rosemary and the bouillon cubes – if only using water. Use the bouillon cube or stock flavor of your choice. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for about 2 hours, stirring occasionally. Toss in a cheese rind during this time. Near the end of the cooking time add the zucchini and stir for a minute or two. You can also add the pasta (if you wish or eliminate if you don’t). Cook until pasta is al dente. Serve with additional grated cheese to toss on top and pass some crusty Italian bread to complete the meal.

BUON MANGIATA!