Ingredients

1/2pound dried cannellini beans (about 1 cup), rinsed and picked over (see note)

1tablespoon extra virgin olive oil , plus extra for serving

3ounces pancetta , cut into 1/4-inch pieces (see note)

2medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)

1medium carrot , peeled and cut into 1/2-inch pieces (about 3/4 cup)

2small onions , peeled and cut into 1/2-inch pieces (about 1 1/2 cups)

1medium zucchini , trimmed and cut into 1/2-inch pieces (about 1 cup)

2medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)

1/2small head green cabbage , halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below)

1/8 - 1/4teaspoon red pepper flakes

8cups water

2cups low-sodium chicken broth

1piece Parmesan cheese rind , about 5 by 2 inches (see note)

1 bay leaf

1 1/2cups V8 juice

1/2cup chopped fresh basil leaves

Ground black pepper

Grated Parmesan cheese , for serving

Preparation

Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

  1. Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3 to 5 minutes. Add celery, carrot, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5 to 9 minutes. Stir in garlic, cabbage, 1/2 teaspoon salt, and red pepper flakes; continue to cook until cabbage starts to wilt, 1 to 2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.

  1. Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45 to 60 minutes.

  1. Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.