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