In a soup pot or Dutch oven, heat the pancetta and olive oil over medium heat. Add the onion, carrot and celery and cook for about 10 minutes, stirring frequently until the onion is soft.
2
Add the herb of choice and garlic and cook for a further minute.
3
Add the tomatoes, stock and Parmesan rind (if using) to the pot.
4
Bring to a gentle simmer and cook for about 15-20minutes or until the vegetables are tender.
5
Add the water and pasta and cook, stirring occasionally until the pasta is al dente. Stir in the beans and kale, and bring back to a simmer. Remove the Parmesan rind (if the soup is too thick, add a bit more stock).
6
Season with salt and pepper to taste. Stir in the parsley.
7
Serve with a drizzle of olive oil and a sprinkling of Parmesan or Romano Cheese.
In a soup pot or Dutch oven, heat the pancetta and olive oil over medium heat. Add the onion, carrot and celery and cook for about 10 minutes, stirring frequently until the onion is soft.
2
Add the herb of choice and garlic and cook for a further minute.
3
Add the tomatoes, stock and Parmesan rind (if using) to the pot.
4
Bring to a gentle simmer and cook for about 15-20minutes or until the vegetables are tender.
5
Add the water and pasta and cook, stirring occasionally until the pasta is al dente. Stir in the beans and kale, and bring back to a simmer. Remove the Parmesan rind (if the soup is too thick, add a bit more stock).
6
Season with salt and pepper to taste. Stir in the parsley.
7
Serve with a drizzle of olive oil and a sprinkling of Parmesan or Romano Cheese.
