Minestrone Con Pancetta

This hearty Italian soup is made with pancetta, vegetables, beans, and pasta.

Ingredients - Serves 6

In a large pot, cook the pancetta over medium heat until crispy. Remove the pancetta from the pot and set aside.
In the same pot, add the onion, carrot, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
Add the tomato, zucchini, green beans, cannellini beans, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Meanwhile, cook the ditalini pasta according to the package instructions. Drain and set aside.
Once the soup has simmered for 20 minutes, add the cooked pancetta and cooked pasta to the pot. Stir to combine.
Season with salt and pepper to taste. Simmer for an additional 5 minutes.
Serve the minestrone con pancetta hot, garnished with fresh basil and grated Parmesan cheese.