8 oz. (11 ⁄4 cups) dried cannellini beans, rinsed 1 tbsp. olive oil 3 oz. pancetta, cut into 1 ⁄4” pieces 2 onions, chopped 2 celery ribs, chopped 1 carrot, peeled and chopped 1 zucchini, chopped 1⁄2 small head green cabbage, chopped 2 garlic cloves, minced 1⁄8 tsp. red pepper flakes 2 cups chicken broth 1 bay leaf 1 1⁄2 cups V8 juice 1⁄2 cup chopped basil
1. Soak beans in 8 cups cold water and ½ tbsp. salt for at least 8 hrs. Drain and rinse.
2. In Dutch oven over medium-high, cook pancetta in oil 5 min. Add next 4 ingredients; cook 9 min. Add next 3 ingredients, salt; cook 2 min. Set aside veggies.
3. Add beans, 8 cups water, broth and bay leaf to now-empty pot. Vigorously simmer over medium-high 45 min.
4. Add reserved veggies and V8; cook 15 min. Off heat, discard bay leaf and stir in basil. Serve with grated Parmesan.
PER SERVING: 278 cal, 18g protein, 32g carbs, 12g fiber, 6g sugar, 9g fat
Adding V8 to the broth delivers a powerful punch of vegetable flavor.