Save It
Rate It
Email It
Print ItSimilar Recipes
Ingredients
For 6 Person(s)
For the Soup:
- 2 tablespoons extra virgin olive oil
- 8 ounces pancetta, cut into 1/4 inch cubes
- 3 carrots, cut into a 1/4 inch dice
- 3 cloves garlic, sliced
- 3 celery ribs, cut into a 1/4 inch dice
- 8 cups water
- 2 chicken bouillon cubes
- 1 head escarole, cut into strips
- 2 jars cannellini beans, drained and rinsed
- 1 Parmigiano Reggiano rind
- 8 ounces ditalini pasta
- grated cheese for sprinkling
ADVERTISEMENT
Directions
- Get the Ingredients needed for this recipe HERE
- Put a large stockpot over a medium flame and heat the oil.
- Add the pancetta and cook until crisp. About 5-7 minutes.
- Add the carrots and celery and cook until the vegetables develop some color, about 5-7 minutes.
- Add the water and the bouillon cubes and bring the pot to a boil.
- Add the escarole and the cannellini beans along with the parmigiano rind.
- Drop the pasta into a separate pot of generously salted boiling water.
- Cook until the pasta is al dente.
- Drain the pasta and add it to the soup.
- Cook until the escarole is tender.
- Serve with a generous sprinkle of grated Parmigiano Reggiano cheese.
Advertisement
Categories:
