Hearty Minestrone

1. Dissolve 1-1⁄2 tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak for at least 8 hours and up to 24 hours. Drain beans and rinse well.
2. Heat pancetta and oil in 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 and cook, stirring frequently, until vegetables are softened and lightly browned, 5 to 9 minutes. Stir in garlic, cabbage, 1⁄2 teaspoon salt, and pepper flakes and continue to cook until cabbage starts to wilt, 1 to 2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.
3. Add soaked beans, water, broth, Parmesan rind, and bay leaf to Dutch oven and bring to boil over high heat. Reduce heat and simmer vigorously, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45 to 60 minutes.
4. Add reserved vegetables and V8 juice to pot and cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper to taste. Serve with oil and grated Parmesan. (Soup can be refrigerated for up to 2 days. Reheat it gently and add basil just before serving.)

If you are pressed for time you can “quick salt soak” your beans. In step 1, combine the salt, water, and beans in a Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans and proceed with the recipe.