Vegetables Soup
Put in a pot the extra-virgin olive oil, and turn the heat to medium. Add the chopped bacon. When the bacon is browned add the onion. Sauté shortly until the onion becomes soft and translucent.

Stir in the pot the carrot and celery. Cook shortly.

Add the diced potatoes. Cook for about 1 minute.

Stir in the parsley, and tomatoes.

Add broth, salt and pepper, and bring to a boil.

After about 10 minutes add zucchini, lettuce, and beets. Cook for an additional 10 minutes.

When the vegetables are half cooked but still firm, add the pasta and cook for the time indicated by the manufacturer or taste until is firm but not overcooked (al dente). Correct salts if necessary, add a pinch of pepper, and the the grated parmigiano.

Serve warm in soup plates or bowls. Add fresh grated parmigiano to the individual dishes, if you like.

3 tablespoons extra-virgin olive oil

2 oz (60 gr) pancetta or un-smoked bacon, finely diced

4 oz (100 gr) onion, finely chopped

4 oz (100 gr) carrots, finely chopped

1 celery stick, finely chopped

1 lb (450 gr) potatoes, in small dice

2 tablespoons Italian parsley, finely chopped

4 oz (100 gr) fresh tomatoes, diced

4 cups (1 liter) homemade broth, or good quality store bought

salt and pepper

1/2 lb (220 gr) zucchini, diced

4 oz (100 gr) lettuce, chopped

4 oz (100 gr) beets, choped

4 oz (100 gr) short "ditali" pasta,  or spaghetti broken  in ½ inch (1 - 2 cm) pieces

4 tablespoons freshly grated parmigiano reggiano cheese