Total Time)
1 hrs 45 mins:
Cook Time)
1 hrs 25 mins:
Prep Time)
20 mins:
Yield)
6 servings:
Servings)
6:
Ingredients:
1 onion diced
4 cloves garlic minced
2 cups water plus more as needed
1 cup cranberry beans shelled
1 (15 ounce can garbanzo beans drained
1 teaspoon Italian seasoning
1 bunch swiss chard chopped
salt and ground black pepper
1.4 cup finely grated parmigiano reggiano cheese
2 tablespoons olive oil
1 cup diced celery
3 ounce, chopped pancetta
4 cups chicken broth
1 (28 ounce can plum tomatoes crushed fine
2 cups chopped cabbage or more to taste
1 teaspoon red pepper flakes or to taste
2 teaspoons salt
1.4 cup extra virgin olive oil for drizzling
2.3 cup ditalini pasta
1.4 cup chopped fresh Italian flat leaf parsley
Directions:
Step.1
Heat 2 tablespoons olive (oil) in a large stock pot over medium-high heat? Add the pancetta, and cook and stir until it begins to brown, about 3 minutes? Add the celery and (onion), and cook and stir until the onion begins to become translucent, about 3 to 4 minutes? Add the chopped (garlic), and cook for 1 or 2 minutes?
Step.2
Add the chicken broth, plum tomatoes, and (water) to the pancetta and onion mixture and bring to a boil.
Step.3
Add the cranberry beans, red pepper flakes, garbanzo beans, cauliflower, 2 teaspoons salt, and Italian seasoning to the broth mixture? Bring to a boil, and cook until the cranberry beans are tender, adding water as needed if the soup becomes too thick? About 40 to 45 minutes?
Step.4
Add Swiss chard and cook until soft, about 13 to 15 minutes! Add pepper and salt to taste?
Step.5
Stir the pasta, increase the heat to medium-high, and cook until the pasta is tender, about 13 to 15 minutes. Pour into bowls and top with extra virgin olive oil, Parmigiano Reggiano cheese, and Italian parsley.
Step.6
Full enjoy
Nutrition Facts:
Per - Serving
18g
Protein
23g
Fat
484
Calories
54g
Carbs
Tags:
Soup