Minestrone Soup with Tortellini

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I've been getting bored with my usual rotation of soup recipes and wanted to try something new. I came across Cook's Illustrated's Hearty Minestrone recipe and used that as a base for this recipe that I've adapted a bit. It is packed with veggies, but still incredibly flavorful and very filling. A perfect winter meal at home. Don't be swayed by the number of ingredients... they are all easy to find!

INGREDIENTS
1 tablespoon unsalted butter
4 ounces pancetta, cut into 1/4 inch dice
2 celery ribs, cut into 1/2 inch dice
1 large carrot, peeled and cut into a 1/2 inch dice
1 large yellow onion, peeled and diced
1 small fennel bulb, cored and cut into 1/2 inch dice
1 medium zucchini, trimmed and cut into quarter-rounds
1 cup green beens, trimmed and cut into 1 inch pieces
3 cloves of garlic, minced
2 cups of savoy cabbage (or green cabbage), halved, cored, and cut into 1/2 inch pieces
1/4 cup flour
1 can cannellini or kidney beans, rinsed and drained
1/2 teaspoon red pepper flakes
8 cups chicken broth (use the good stuff, not low-sodium)
1-2 cups water
1 piece of parmesan rind (5x2 inches)
1 bay leaf
2 cups V8 juice
1/2 cup chopped fresh basil
1 9-ounce package of cheese tortellini, cooked according to package
salt and pepper

Garnish: parmesan, red pepper flakes, olive oil

In a large dutch oven heat the butter and pancetta over medium-high heat. Cook, stirring, until pancetta is lightly browned and fat has rendered. Add the celery, carrot, onion, and fennel and saute until vegetables start to soften about 7 minutes. Add the zucchini and green beans and cook all the vegetables until they start to lightly brown. Add the garlic cabbage, along with the 1/4 cup of flour (this will help thicken the broth a bit) and stir continuously until cabbage has softened and flour is cooked about (2-3 minutes). Pour all the vegetable mixture onto a rimmed baking sheet and set aside.

In the same pan, add the broth, beans, red pepper flakes, water, parmesan rind and bay leaf and bring to a boil, stirring every few minutes so the parmesan rind doesn't stick to the bottom of the pan. Reduce the head to a vigorous simmer and add the reserved vegetables and V8 juice and cook, simmering for about 15-20 minutes. Discard the bay leaf and parmesan rind and taste for seasonings. Stir in the pasta and basil. Serve with grated parmesan on top and a drizzle of olive oil and enjoy!