Ingredients

The following ingredients have 4 Servings
  • 6 ounces diced pancetta or bacon
  • 1 medium yellow onion (, diced)
  • 4 cloves garlic (, minced)
  • 2 large carrots (, diced)
  • 3 ribs celery (, diced)
  • 6 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup dry red wine
  • 8 cups quality chicken broth ((we use and recommend Aneto 100% natural chicken broth))
  • 4 Roma tomatoes (, diced)
  • 1 medium potato (, diced)
  • 15 ounce can cannellini beans (, drained and rinsed)
  • 15 ounce can kidney beans or borlotti/cranberry beans (, drained and rinsed)
  • 1/2 pound green beans (, trimmed and cut into 1/2 inch pieces)
  • 1 cup shelled green peas ((canned, fresh or frozen))
  • 3/4 cup ditalini or other tiny pasta ((I used tripolini in the photos))
  • 3 cups chopped kale (, or greens of choice, e.g. Swiss chard, collards, spinach)
  • freshly grated Parmesan cheese (, for serving (optional))

Instruction

  • Fry the pancetta or bacon in a stock pot.  Add the onions, carrot and celery and cook for 5-7 minutes. Add the garlic and cook for another minute. Add the tomato paste and herbs and cook for another 2-3 minutes.Add the red wine and bring to a boil.  Simmer for two minutes.Add the chicken broth.Add the beans and the vegetables (except for the kale).Bring to a boil then reduce the heat and simmer, covered, for 15 minutes.
  • Add the pasta and simmer, covered, for another 10 minutes. Add the kale and simmer for another 3-5 minutes. Add salt and pepper to taste.