Ingredients: |
Ingredients: 1 cup, small pasta shape
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 garlic cloves, each have lengthwise
2 small yellow onions, finally chopped
2 to 3 carrots, finally chopped
1 tablespoon finally chopped rosemary or thyme
1 can cannellini beans, drained, and rinsed
1 can diced tomatoes
5 small zucchini/squash (green & yellow) finally chopped
1 large, russet, chopped finally
Salt and freshly ground pepper
1 cup, freshly grated Parmesan
Fresh leafy greens (spinach or chard)
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Directions: |
Directions:Bring a large pot of salted water to a boil, add pasta and cook to al dente.
Drain and transfer to baking sheet. Toss with a little olive oil to prevent sticking.
In another large saucepan, heat 1/4 cup of oil over high heat. When oil is hot, but not smoking, add pancetta and cook until it begins to brown, 3-4 minutes, turning.
Add garlic and cook until begins to brown, one minute.
Lower heat to medium and add the onions, celery, and carrots.
Cook until vegetables are soft, 8-10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise to high heat.
Add the beans, tomatoes, zucchini, and potatoes.
Add the stock and bring to a boil. Bring it down to a simmer and cook until potatoes are tender, 12-15 minutes, skimming off foam.
Season generously with pepper. Add salt to taste.
Just a few minutes before serving. Add pasta.
Serve warm with Parmesan and olive oil.
I also like to add some type of hardy green at the end (spinach, or chard). |
