Ingredients
- 1 can Cento Cannellini Beans (19 oz), drained
- 4 tbsp Cento Imported Extra Virgin Olive Oil
- 3 oz Pancetta, diced
- 1 tbsp Bellino Whole Garlic Cloves, loosely chopped
- 1 cup White Onion, chopped
- 1 large Russet Potato, peeled and cut into 1/2 inch pieces
- 1 can Cento Chefs Cut Tomatoes (28 oz)
- 2 boxes Cento Chicken Stock (32 fl oz)
- 32 oz Water
- 1 cup Carrots, peeled and chopped
- 2 Celery Stalks, chopped
- 3 Cento Bay Leaves
- 4 cups Swiss Chard, shredded
- 6 cups Savoy Cabbage, cored and shredded
- 1 can Cento Red Kidney Beans (19 oz), drained
- 8 oz Anna Ditalini
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Heat oil in an 8 to 10-quart stock pot over medium, sauté pancetta for approximately 3-4 minutes. Add onions and sauté for 3 minutes, then add garlic and cook for an additional minute. Add tomatoes, raise heat to medium-high and bring to a boil for about 5 minutes. Next, pour in chicken stock and water, carrots, celery, potatoes and bay leaves. Bring to a boil then lower heat and simmer for approximately 25 minutes. Add Swiss chard, cabbage and beans, bring heat back to high. Allow to boil then simmer over medium heat an additional 20 minutes. While soup simmers, cook pasta according to package instructions. Add drained pasta, salt and pepper to a stock pot, mix well and serve. Serves 6.
