More like fall-in-love-with soup.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a medium soup pot over medium-high heat and add the EVOO. Add the pancetta and brown for 2 minutes. Add the red pepper flakes, garlic, mushrooms, onions, carrots, and celery. Cook for 5 to 6 minutes, until the mushrooms are lightly browned. Season with salt and pepper and add the rosemary stems and the sage to the pot. Add the zucchini and chopped greens and stir them into the pot until all the greens wilt down, 2 to 3 minutes.
Step 2
Add the beans, tomatoes, stocks, and cheese rind, then place a lid on the pot and bring the soup to a boil. Uncover and add the ditalini pasta. Cook the soup for 7 to 8 minutes at a rolling simmer, uncovered, until the pasta is al dente, with a bite to it. Remove the pot from the heat. Remove the rind and the now bare rosemary stems (the leaves fall off into the soup as it cooks). Adjust the salt and pepper to taste.
Step 3
Ladle the soup into shallow bowls and top with grated cheese. Pass the crusty bread at the table.
Tidbit
Step 4
You can now find vegetable stock in cartons on the soup aisle next to the boxes of beef and chicken broth.
