Minestrone Soup

A rainy cold day in June, it happens, and it makes you head for the soup pot and raid your refrigerator for a quick comfort fix. Here's my version of minestrone soup; as determined by the contents in my fridge at the time. Remember almost anything goes, just trust your eyes and taste buds to put together this hearty soup. Top it off with homemade croutons and you have a one bowl meal to take away the chills.

Ingredients
4 cups chicken broth
3 tablespoons olive oil
1 cup short pasta
1 cup of canned tomatoes, chopped
1 onion, finely chopped
1 garlic clove, finely chopped
2 slices 1/2 inch slice pancetta, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 potato, diced
1 zucchini with peel, chopped
1 cup chopped (1 inch pieces) green string beans
1 cup frozen peas
10 ounces canned white beans, drained
3 sprigs fresh thyme
3 sprigs fresh oregano, chopped
1 bay leaf
salt and pepper to taste
chili pepper (optional)

In a large pot, heat the olive oil and saute the onions. Add the pancetta and brown. Remove excess fat, if necessary. Add the carrots and celery and saute for about 2 minutes. Pour in the tomatoes and cook a few minutes to let the flavors infuse. Pour in the broth and add the potatoes. Add your herbs. Allow the potatoes to cook slightly, before adding the remaining vegetables and beans. Season with salt and pepper to taste. Drop your pasta into the boiling broth and cook until desired texture for the pasta. Garnish with croutons and Parmesan cheese. Drizzle with olive oil if desired.