Minestrone

1. Dissolve 1 1/2 Tbsp salt in 2 quarts cold water in a large bowl or container. Add the beans and soak at room temperature for at least 8 hrs and up to 24 hrs. Drain the beans and rinse well. (see note)
2. Heat the oil and pancetta in a large Dutch oven over medium-high heat. Cook, stirring occasionally, until the pancetta is lightly browned and the fat has rendered, 3-5 minutes. Add the celery, carrot, onions, and zucchini; cook, stirring frequently, until the vegetables are softened and lightly browned, 5-9 minutes. Stir in the cabbage, garlic, 1/2 tsp salt, and red pepper flakes; continue to cook until the cabbage starts to wilt, 1-2 minutes longer. Transfer the vegetables to a rimmed baking sheet and set aside.
3. Add the soaked beans, water, broth, parmesan rind, and bay leaf to the now empty Dutch oven and bring to a boil over high heat. Reduce the heat and vigorously simmer, stirring occasionally, until the beans are fully tender and the liquid begins to thicken, 45-60 minutes.
4. Add the reserved vegetables and V8 juice to the pot; cook until the vegetables are soft, about 15 minutes. Discard the bay leaf and rind, stir in the basil, and season with salt and pepper to taste. Serve with olive oil and grated Parmesan.

Notes: If pressed for time you can "quick-brine" your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans, and proceed with the recipe. We prefer cannellini beans, but navy or great Northern beans can be used. We prefer pancetta, but bacon can be used in its place. A Parmesan rind is added for flavor, but can be replaced with a 2-in chunk of the cheese. In order for the starch from the beans to thicken the soup, it is important to maintain a vigorous simmer in step 3.