2 Tbs. olive oil
1 yellow onion, diced
1/2 cup diced pancetta (2 slices 1/2 in. thick)
3 garlic cloves (minced)
3 carrots, peeled, thinly sliced
2 celery stalks, diced
1 15oz. can diced tomatoes
7 cups chicken broth, or as needed
3 in. parmesan rind
1 can (15 oz.) white beans (great northern beans or cannelloni) (drained and rinsed)
Salt, pepper to taste
1/4 c. fresh parsley (chopped)
1/4 c. fresh basil (chopped)
4 small new potatoes, unpeeled, diced
2 zucchini, halved lengthwise and sliced
1/4 lb. green beans, trimmed and cut into 1-inch lengths
2 cups roughly torn/chopped Swiss chard
1/4 lb. macaroni/small shells or tortellini
1/4 cup grated Parmesan cheese
In a large soup pot over medium heat, heat the olive oil. Add the onions and cook, stirring, until softened and translucent. Add the pancetta and cook, stirring, until tender, about 5 minutes more. Add garlic. Add the carrots and celery and cook, stirring, until beginning to soften, just a few minutes. Add the tomatoes and enough chicken stock 3/4 full stock pot. along with the rind, basil and parsley. Bring to a boil.
Meanwhile, if desired, place half of the white beans in a food processor or blender with a little of the cooking liquid. Puree until smooth.
Add the potatoes, zucchini, green beans, white beans (including pureed, if using), Swiss chard and pasta to the pot and simmer until the vegetables and pasta are cooked and tender.
Remove parmesan rind. Season with salt and pepper. top bowls with freshly graded parmesan cheese.
Serve with crusty sour dough bread oven toasted with parmesan on it.
**note – I cook my pasta separately so the soup keeps better and the pasta doesn’t soak up all the liquid as it sits. Find the original recipe I adapted this from here.
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