A chunky vegetable soup packed with flavor and nutrients. It gets a little smoky depth of flavor from pancetta, but you can make a strictly vegetarian version simply by omitting it.
A soul-satisfying , health-nurturing, thick and chunky vegetable stew that is sure to cure whatever ails you. To keep it strictly vegetarian, leave out the pancetta.
Ingredients
INGREDIENTS
black pepper
cannellini beans
diced carrots
diced zucchini
ditalini pasta
Dried basil
Dried Oregano
Extra Virgin Olive Oil
garlic cloves
kale
onion
Pancetta
Parmesan Cheese
Salt
tomato paste
vegetable broth
yellow squash
Directions
DIRECTIONS
Heat the oil in a large nonstick saucepan over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, 3-4 minutes. Stir in the onion, garlic, basil, and oregano and cook until somewhat softened, 2-3 minutes. Add the zucchini, carrots, and yellow squash
Increase the heat to medium, stir in the kale and pasta, return to a simmer and cook, uncovered, until the pasta is tender, about 9-10 minutes. Stir in the beans and cook until they are heated through, about 2 minutes. Remove from the heat, stir in the salt and pepper. Divide among 6 bowls and top each with 2 tablespoons Parmesan cheese.
