Heat olive oil in large dutch oven & brown the panchetta

Once panchetta is browned add the chopped veggies & cook additional 5-7 min

Now add garlic-salt & red pepper mix well

Add cabbage and stir, once cabbage has wilted remove vegg mixture & place onto a flat sheet to stop the cooking process.

8 cups of water & 2 cups chicken broth + bay leaf & rind + beans bring to a sturdy boil til the beans are soft.

Reduce heat-add resting veggies & V8, continue to simmer til veggies are tender.

Remove rind & bay leaf-add fresh basil & parmesan cheese. Enjoy !