Best soup ever. Serves 6-8.


. 1 tbls olive oil
. 3 oz. pancetta, cut into 1/4 in. pieces
. 2 medium garlic cloves, minced (about 2 tsp.)
. 2 cans V8 juice
. 1 can chicken broth
. 1 can corn (Green Giant white and yellow sweet niblets)
. 1 can cannellini beans, rinsed and drained
. 1 can diced potatoes
. red pepper flakes
. salt
. freshly ground black pepper
. dried basil
. shredded Parmesan cheese


. Heat olive oil and pancetta in a medium Dutch oven over medium to medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, about 4-5 minutes. Stir in garlic and cook until fragrant and golden brown, about 30 seconds to 1 minute.
. Add 1 can of V8, 1 can of chicken broth, and the other can of V8. Stir to combine. Add cannellini beans, corn, and diced potatoes.
. Add salt, black pepper, and red pepper flakes. Stir, then increase heat to medium-high to high and bring to a boil.
. Reduce heat to medium and simmer, about 10 minutes. Stir in basil and cook for 2 minutes.
. Place soup in serving bowls. Just before serving, top each bowl of soup with shredded Parmesan cheese.

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