Smoked pork lies at the heart of this Istrian take on minestrone soup.  It’s a light but flavorful dish, perfect for a cool summer evening spent outdoors. It’s important to cut all of the veggies the same size, so they cook evenly, and feel free to substitute bacon for pancetta, if you prefer. 

Yield: 4 to 6 servings

In a large stockpot over medium heat, add pancetta. Cook until fat has been rendered and pancetta is crispy, about 5 minutes. Add 1 tablespoon oil, onion, carrot, celery, and a healthy pinch of salt. Sauté until slightly caramelized, about 5 minutes. Add corn, beans, ham hock, bay leaves, tomatoes, and chicken stock. Bring to a boil, reduce to a simmer, and cover. Allow to cook for at least 2 hours, until flavors develop. Remove ham hock and bay leaves, adjust seasoning, garnish with parsley, and serve.