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extra-virgin olive oil pancetta Spanish onion carrots celery stalks garlic zucchini savoy cabbage tomatoes chicken broth Pasta cannellini beans flat leaf parsley fresh marjoram freshly grated Parmesan kosher salt
Viewed: 41 - Published at: a year agoIngredients
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced pancetta (about 1 ounce)
- 1 medium Spanish onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, with leaves chopped
- 5 cloves garlic, chopped
- 1/2 medium zucchini, chopped
- 1/4 head Savoy cabbage (about 9 ounces), cored and shredded
- 7 drained whole, peeled, canned tomatoes, roughly chopped
- 9 cups chicken broth, homemade or low-sodium canned
- 1/3 cup tubetti or other small pasta, such as orzo, or broken spaghetti
- 1 can cannellini beans (about 16 ounces), with liquid
- 2 tablespoons finely chopped flat-leaf parsley
- 3 tablespoon minced fresh marjoram
- 1/2 cup freshly grated Parmesan, plus more for serving
- Kosher salt and freshly ground black pepper
Method
- 1.
- Heat oil in a large pot over medium-high heat.
- Add pancetta and cook, stirring, until slightly crisp and fat has rendered, about 1 minute.
- Reduce heat to medium, add onion, carrots, celery, and garlic.
- Cover and cook, stirring occasionally, until vegetables soften, about 15 minutes.
- Add zucchini, cover, and cook, stirring occasionally, for 3 minutes.
- Add cabbage and cook, stirring, until wilted, about 3 minutes more.
- Stir in tomatoes and broth; bring to a boil.
- Stir in pasta, lower heat to a simmer, and cook until pasta is tender, about 10 minutes.
- 2.
- In a small bowl, mash half beans with a fork.
- Add mashed and whole beans to soup and cook, stirring, about 3 minutes.
- Remove soup from heat and stir in herbs and cheese.
- Season with salt and pepper, to taste.
- Divide among warm soup bowls and sprinkle with Parmesan.
- Serve immediately with more cheese at table.
- Calories: 337
- Total Fat: 15 grams
- Saturated Fat: 4 grams
- Total Carbohydrate: 36 grams
- Protein: 19 grams
- Sodium: 792 milligrams
- Cholesterol: 6 milligrams
- Fiber: 7 grams
