Follow these steps for perfect results
pancetta
diced
extra virgin olive oil
onion
diced
carrots
peeled and coarsely chopped
celery
cut into 1/4-inch slices
garlic
minced
Kosher salt
to taste
ground black pepper
to taste
tomato paste
chopped tomatoes
canned, with juice
cannellini beans
1 can pureed with liquid, 2 cans drained and rinsed
dried oregano
bay leaves
hot red pepper flakes
Parmesan rind
chicken broth
savoy cabbage
chopped
chard leaves
chopped
Parmesan cheese
for grating
Dice pancetta and cook in a large pot over medium heat until crisp.
Add olive oil, onion, carrots, and celery. Sauté until softened.
Add garlic, salt, and pepper. Cook for 2 minutes.
Add tomato paste and cook for 1-2 minutes.
Add tomatoes, cannellini puree, whole beans, oregano, bay leaves, red pepper flakes, and Parmesan rind.
Stir well and add chicken broth.
Bring to a boil, then stir in cabbage and chard.
Simmer for 30-40 minutes, stirring occasionally.
Season to taste with salt and pepper.
Serve with Parmesan cheese and bread, drizzled with olive oil.
Expert advice for the best results
Use stale bread for added texture.
Add other vegetables like kale or spinach.
Adjust the amount of red pepper flakes to your spice preference.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a rustic bowl with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Serve with crusty bread for dipping.
Pair with a simple green salad.
A medium-bodied red wine that complements the savory flavors.
A crisp and refreshing beer that cuts through the richness of the soup.
Discover the story behind this recipe
A traditional peasant dish using leftover bread and vegetables.
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