Vegetable Minestrone Soup

2 tbsp. Olive oil

2 oz. pancetta or bacon, chopped

1 medium onion, chopped

1 large carrot, chopped

2 medium celery with leaves, chopped

1 fresh sprig Rosemary about 4" 

1/4 cup fresh basil (you can also add marjoram, oregano, or thyme leaves) chopped

1/4 cup fresh parsley leaves, chopped

2-3 cloves garlic, minced

1 large can chopped Tomatoes

6 cups chicken or vegetable stock 

4 oz. orzo pasta, (or any small type pasta such as shells or macaroni)

1/4 tsp. salt

freshly ground pepper

fresh Italian parsley, chopped for garnish

Sauté the pancetta in a skillet until crisp. Add the onions, celery, carrots & garlic and sauté until the onions are almost clear.  Add next 6 ingredients to a large stock pot and simmer soup 30 minutes.  Remove the Rosemary sprig, add the pasta and cook 15-20 minutes more until pasta is tender. Add salt and pepper to taste and serve with freshly grated parmesan cheese and crusty bread for soaking up the broth.