Minestrone soup

Method
1. Heat the olive oil in a large, heavy-based
saucepan. Add the pancetta, onions and garlic
and cook, stirring occasionally, for 5 minutes.

2. Add the carrots and celery and cook, stirring
occasionally, for a further 5 minutes, or until
all the vegetables are softened.

3. Drain the soaked beans and add them to
the pan with the tomatoes and their can juices
and the beef stock. Bring to the boil, then
reduce the heat, cover and simmer for 1 hour.

4. Add the potatoes, re-cover, and cook for
15 minutes, then add the pasta, green beans,
peas, cabbage and parsley. Cover and cook
for a further 15 minutes, or until all the
vegetables are tender. Season with salt and
pepper. Ladle the soup into warmed soup
bowls and serve immediately with Parmesan
cheese shavings.

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https://tastethatfeels.blogspot.com/2022/04/minestrone.html