This is one of Mr. Steam’s favorite soups. I love it because we get so many veggies into one bowl. Ms M loves it because it has carrots, beans and noodles all her favorite things.
- 1/2 lb ditalini pasta cooked very al dente
- 1 T olive oil
- 2 slices of pancetta 1/4″ each – diced (skip this if you want to make it vegetarian)
- 2 medium onions diced (2 c)
- 4 carrots diced (2 c)
- 4 celery stalks diced (2 c)
- 4 cloves of garlic minced
- 1 lb of swiss chard, stems removed and chopped into 1/2″ strips
- 1 28 oz can diced tomatoes – do not drain
- 1 sprig fresh rosemary
- 1 1/2 t parsley
- 1 t oregano
- 1 1/2 t basil
- 2 cans cannellini beans – drained and rinsed
- 8 c chicken stock (4 cans)
- 1 Parmesan cheese rind (I freeze mine in zip top bags just for this soup)
- Cook the pasta until very al dente, it will finish cooking in the soup.
- Heat the olive oil up in a stock pot. Add the pancetta. Render out much of the fat and get some good color on the pancetta.
- Use a slotted spoon to remove the pancetta to a paper towel lined plate.
- Drain all but 2 T of the grease from the pan. Sautee the onions, carrots, and celery until softened but you don’t want color on the veggies. This will take about 5-10 minutes.
- Once the veggies are soft add the garlic and cook just until you can smell the garlic.
- Add the chard and cook until it’s wilted, about 2-3 minutes.
- Add the tomatoes, rosemary, basil, parsley, and oregano and cook for about 1o minutes.
- While the veggies and tomatoes are cooking drain and rinse one can of the beans. Puree the beans with 2 cups of the stock in a blender or food processor.
- Add the bean puree, stock and parmesean rind cook for about 10 minutes.
- Finally add the remaining beans and pasta cook for a final 1o minutes.
Serve and enjoy! I know that Mr Steam and Ms M sure do!