The best minestrone soup

Ingredients:

• 3 tbsp. l. olive oil
• 120 g pancetta
• 3 large carrots
• 2 large stalks of celery
• 1 medium onion
• 3 cloves garlic, finely grated
• 2 bay leaves
• 1/4 teaspoon crushed red pepper flakes
• 340 g small potatoes, cut into quarters
• 1 large zucchini, cut into 1cm thick pieces.
• 1 can (400g) canned whole peeled tomatoes, crushed by hand
• 4 cups tightly packed kale leaves, torn
• 1 can (425 g) canned cannellini beans, discard liquid
• 0.5 cups dry ditalini pasta or other fine pasta
• Grated Parmesan cheese for serving

Preparation:

1. Heat oil in a large heavy-bottomed pot or wok over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pancetta pieces are crispy on all sides, 5-7 minutes. Using a slotted spoon, transfer the pancetta to a large bowl, discarding the fat in the pot.
2. Reduce heat to medium. Add carrots, celery, onion, garlic, bay leaf, red pepper flakes, 4 teaspoons salt, and 1/2 teaspoon black pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Return the pancetta to the pot, add the tomatoes, and 8 cups water, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
3. Add the cabbage, beans with their liquid, and pasta and continue to simmer until the pasta is cooked through and the cabbage is tender, about 10 minutes. Discard the bay leaves and season the soup with salt and pepper, if needed. Serve garnished with grated Parmesan.
   
   
   You can change vegetables depending on the season. For example, in winter, you can use pumpkin instead of zucchini, and sweet potatoes instead of potatoes.