Ingredient!
2 tablespoons olive oil
3 ounces chopped pancetta
1 onion, dice
1 cup of diced celery
4 cloves of garlic, chopped
4 cups chicken broth
2 cups of water, plus more as needed
1 (28 ounces) can flower tomatoes, crushed finely
1 cup of cranberry beans, peeled
2 cups chopped cabbage, or more to taste
1 (15 ounces) can garbanzo beans, drained
1 teaspoon red pepper flakes or to taste
1 teaspoon of Italian herbs
2 teaspoons of salt
1 bunch of Swiss chard, chopped
2/3 cup of ditalini pasta
salt and ground black pepper
1/4 cup extra virgin olive oil for drizzling
1/4 cup finely grated Parmigiano-Reggiano cheese
1/4 cup minced fresh Italian flat parsley
Preparation!
Heat 2 tablespoons olive oil in large storage pot over medium-high heat. Add pancetta cook and stir until it begins to brown, 2 to 3 minutes. Stir onions and celery cook and stir until onions begin to become translucent, approx. 3 minutes. Stir in minced garlic and cook for another minute.
Pour chicken broth, water and plum tomatoes into pancetta and onion mixture. Bring to a simmer.
Stir in cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian spice and 2 teaspoons salt in broth mixture. Bring to a simmer and cook until cranberry beans are tender and add more water as needed if the soup gets too thick, approx. 45 minutes.