Tuscan Bean and Vegetable Minestrone with Basil

1. Soak the Cannellini Beans

Dissolve 1.5 tablespoons of salt in 2 quarts of cold water, then add the beans and let them soak for at least 8 hours or overnight. This soaking process softens the beans and reduces their cooking time significantly. You'll know they're ready when they've plumped up and doubled in size.

2. Cook Pancetta and Vegetables

In a large Dutch oven, heat the pancetta with the olive oil over medium heat until the pancetta is browned and crispy, which should take about 3 to 5 minutes. Add the celery, carrot, onions, and zucchini to the pot and cook them until they soften, which will take another 5 to 9 minutes. Stir in the garlic, cabbage, 0.5 teaspoon of salt, and red pepper flakes, and cook for an additional 1 to 2 minutes until the cabbage starts to wilt.

3. Simmer the Soup

Add the soaked beans, 8 cups of water, chicken broth, Parmesan rind, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for 45 to 60 minutes. During this time, the beans will become tender and the liquid will start to thicken, creating a rich, hearty base for your soup.

4. Add Vegetables and Finish Soup

Once the beans are tender, add the reserved vegetables and the V8 juice to the pot. Continue to cook until the vegetables are soft, which should take about 15 minutes. Remove and discard the bay leaf and Parmesan rind. Stir in the chopped fresh basil, and season the soup with salt and pepper to taste.

5. Serve the Soup

To serve, ladle the soup into bowls and drizzle each serving with a bit of extra-virgin olive oil. Top with freshly grated Parmesan cheese. Enjoy your Tuscan Bean and Vegetable Minestrone hot, savoring each comforting bite.