Hearty Minestrone | America's Test Kitchen

Ingredients

• table salt
• 1/2 pound dried cannellini beans (about 1 cup), rinsed and picked over (see note)
• 1 tablespoon extra virgin olive oil , plus extra for serving
• 3 ounces pancetta , cut into 1/4-inch pieces (see note)
• 2 medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
• 1 medium carrot , peeled and cut into 1/2-inch pieces (about 3/4 cup)
• 2 small onions , peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 medium zucchini , trimmed and cut into 1/2-inch pieces (about 1 cup)
• 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 1/2 small head green cabbage , halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below)
• 8 cups water
• 2 cups low-sodium chicken broth
• 1 piece Parmesan cheese rind , about 5 by 2 inches (see note)
• 1 bay leaf
• 1 1/2 cups V8 juice
• 1/2 cup chopped fresh basil leaves
• ground black pepper
• grated Parmesan cheese , for serving
• 1/8-1/4 teaspoon red pepper flakes