Classic Italian Minestrone Soup

olive oil plus ½ stick (4 oz.) high quality butter (which Northern Italians cook with alongside olive oil for a more rich, deeper flavor)

large cloves of garlic, minced

onions (preferably sweet, such as Vidialia), diced

diced pancetta (I use 8 oz.) {If vegetarian, do not include pancetta}

carrots, cleaned and diced/sliced

stalks celery plus its flavor-filled leaves, cleaned and diced/sliced

fresh green beans, cut up into ½" pieces

imported Italian diced tomatoes (San Marzano's are the best)

OR better yet, use the same amount of garden-fresh, home-grown tomatoes, if you have some on hand

Idaho potatoes, cut into chunks about ¼" thick

zucchini, diced with skin left on

fresh spinach or swiss chard, chopped

fresh cabbage, chopped

cannellini beans, drained and rinsed well

dark red kidney beans, drained and rinsed well

garbanzo beans, drained and rinsed well

water or homemade vegetable or chicken broth

'bunch' of Italian parsley, stems removed and chopped (makes about 1 cup)

chunk of parmesan rind

freshly-diced sage

freshly cracked salt and pepper

tubular (ditalini) pasta

Optional - 1 teaspoon dried Italian seasoning

freshly grated Parmesan cheese for serving