2 tablespoon olive oil
1 small onion, diced
1 cup dried prosciutto
2 cloves garlic, crushed
8 cups chicken stock or water
2 cups cauliflower florets
2 cups sliced carrots
2 cups sliced celery
2 cups shredded cabbage
2 cups sliced zucchini
2 cups cut green beans
1 can 19 oz beans, rinsed and drained
salt
pepper
pesto
In a large pot over medium heat place olive oil and onion. Cook until transparent. Add prosciutto and cook, stirring 2 minutes. Add garlic and stock then bring to a boil. Reduce heat and simmer 10 minutes. Add all the vegetables except tomatoes and simmer 20 minutes. Add tomatoes, beans and season. Bring back to a boil. Check to see if vegetables are cooked. If not simmer longer until they are ready. Serve with a swirl of pesto.
Serves 8.