INGREDIENTS:
- 2 tbsp olive oil
- 3 ozs pancetta, diced (85 grams)
- 1 med onion, chopped
- 4 med carrots, diced
- 4 celery stalks, chopped
- 2 cloves garlic, peeled and grated or finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 med zucchini, diced
- 1 cup kale, chopped
- 5 small gold potatoes, peeled and cubed
- 15 ozs diced or crushed tomatoes
- 3½ cups beef or vegetable stock
- ¼ tsp freshly ground black pepper
- Parmesan cheese rind (optional)
- Salt to taste
- 15 ozs cannellini beans
- ½ cup your favourite small pasta cooked
- grated parmesan for garnish
DIRECTIONS:
In a large saucepan, heat the olive oil over medium heat.
Add the pancetta and onions, cook until the onions soften, about 5 minutes.
Add the carrots, celery, garlic and rosemary.
Stir and cook for 1 minute, don’t allow the garlic to brown.
Add the zucchini, kale, potatoes and chopped tomatoes.
Bring to a simmer and cook until the kale is wilted.
Add the beef stock, pepper and Parmesan rind.
Bring to a simmer and cook for 30 minutes until the potatoes are tender.
Taste for seasoning, if your stock is not salty stir in ½ tsp salt, or to taste. The rind will also add salt.
Remove the Parmesan rind, stir in the beans and pasta.
Serve hot with freshly grated Parmesan cheese.
