1/4 pancetta or bacon, finely chopped
2 medium onions, diced into 1/2 inch
2 large cloves of garlic, minced

7 cups beef broth

1/4 cup olive oil
2 medium carrots, thinly sliced
2 medium potatoes, 1/2 inch cubes
1 small zucchini, sliced 1/4 inch thick
1 rib celery, with leaves, sliced thin
1 1/2 cups cabbage, thinly sliced

1 cup dry red wine

3 fresh ripe tomatoes, peeled, seeded, and chopped
OR 1-14 oz can italian plum tomoates with juice, seeded and chopped

6 fresh basil leaves, thinly shopped
OR 1 teaspoon dried

1/4 cup pastina

1 1/2 cups chopped cooked beef
OR 4 oz rare roast beef from deli

Salt & Pepper

1/4 cup grated romano cheese

** Saute pancetta/bacon and onion in large soup pot until most of the fat is rendered. Add garlic and cook until light brown.

** Add beans and broth, bring to boil. Reduce heat and simmer, covered, for 30 minutes for dried beans / 10 for canned.

** Heat oil in large skillet over medium. Add veggies and saute until brown a little. Add to soup pot.

** Add wine, tomatoes, basil to soup pot cook uncovered about 30 minutes.

** Add pastina and cooked beef. Adjust seasonings.  Cook, partially covered, until pastina is al dente.

Serve with grated cheese.