Heat olive oil in large saucepan. Add the diced pancetta, chopped onions, and garlic and fry for about 5 minutes, stirring, or until the onions are soft and golden. Add the prepared potato, carrot, leek, cabbage, and celery to the saucepan. Cook for a further 2 minutes, stirring frequently to the coat all vegetables in the oil.
Add the tomatoes, black beans, hot ham or chicken stock, stirring to mix. Leave the soup to simmer, covered, for 15-20 minutes or until all the vegetables are just tender. Remove the bouquet garni, season with salt and pepper and serve with plenty of freshly grated Parmesan cheese.
PREPRATION TIME: 40 minutes
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