3 slices of pancetta (optional)
1 small onion
3 carrots, cut into 1/2 inch pieces
1 cup zucchini chopped
15 oz. can white beans
1 tablespoon of tomato paste
3/4 teaspoon chopped fresh thyme
iodized sea salt
freshly ground pepper
2 cups chicken broth
1/2 cup grated parmesan, plus rind
1 1/2 cups small pasta, (such as ditalini or orzo) about 8 oz.
1 cup kale
- Put the pancetta in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp (about 4 min). Add the onion and cook, also stirring occasionally, until slightly softened, (about 3 min.). Add the carrots, garlic, tomato past, thyme and 1/2 teaspoon of salt and pepper and cook until carrots begin to soften, about 2 min. Add the chicken broth, 6 cups of water and the parmesan rind. increase the heat to high, cover and bring to a boil.
- Add the pasta, beans and cook uncovered for 5 minutes. Reduce the heat to medium and add the kale and zucchini. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove parmesan rind, stir in half the grated cheese and season with salt and pepper.
Yields: 4 people
Credit: Food Network Magazine, November 2012 issue. Provided by Carla Huizenga BA, CHHC, AADP at Food for Thought