Ingredient!
2 tablespoons olive oil
3 gr finely chopped pancetta
1 onion, diced
1 cup diced celery
4 cloves of garlic, minced
4 cups chicken broth
2 cups of water, plus more if needed
1 (28 ounce) can plum tomatoes, finely crushed
1 cup of cranberry beans, peeled
2 cups chopped cabbage, or more to taste
1 (15 ounce) can be bean beans, drained
1 teaspoon red pepper flakes, or to taste
1 teaspoon of Italian herbs
2 teaspoons of salt
1 bunch of chard, chopped
2/3 cup ditalini pasta
salt and ground black pepper
1/4 cup extra virgin olive oil, for drizzle
1/4 cup finely grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh Italian flat parsley
Preparation!
Heat 2 tablespoons of olive oil in a large stock pot over medium heat. Add the pancetta cook and stir until it starts to brown, 2 to 3 minutes. Stir the onions and the celery and stir until the onions shine lightly for about 3 minutes. Stir in the chopped garlic and cook for another minute.
Pour chicken stock, water and plum tomatoes into the pancetta and onion mixture. Bring to boil.
Stir the cranberry beans, the cabbage, the kidney beans, the chili flakes, the Italian herbs and 2 teaspoons of salt into the broth mixture. Bring to the boil and cook until cranberry beans are soft, add more water if necessary if the soup becomes too thick, about 45 minutes.