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extra-virgin olive oil pancetta red pepper garlic thyme rosemary carrots yellow onion celery salt white wine dandelion white beans tomatoes chicken penne pasta Romano cheese
Viewed: 39 - Published at: 6 years agoIngredients
- 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)
- 1/3 pound pancetta, chopped
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves, crushed
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 carrots, chopped
- 1 medium yellow onion, chopped
- 2 celery ribs with greens, chopped
- Salt and freshly ground black pepper
- 1/2 cup dry white wine (a couple of glugs)
- 3 cups chopped fresh dandelion greens (1 small bunch)
- 1 head of escarole, chopped
- 2 15-ounce cans small white beans or cannellini, drained
- 1 15-ounce can diced tomatoes in juice, San Marzano variety if available
- 6 cups chicken stock or broth
- 2 cups penne pasta
- Grated Parmigiano-Reggiano or Romano cheese, to pass at the table
Method
- Heat a soup pot over medium-high heat.
- Add the EVOO and the pancetta.
- Cook the pancetta for 3 to 4 minutes, then add the red pepper flakes, garlic, and herb sprigs.
- Add the vegetables as you chop: carrots, onions, and celery.
- Season with salt and pepper and cook until the carrots begin to soften, 7 to 8 minutes.
- Add the wine and deglaze the pan, scraping up any good bits.
- Wilt in the greens and escarole in bunches.
- Add the beans, tomatoes, and stock and place a lid on the pot, raise the heat, and bring to a boil.
- Add the pasta and cook for 6 to 7 minutes, until cooked al dente.
- Serve the very thick soup in shallow bowls with lots of cheese.
