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Ingredients
- 2 tablespoons olive oil
- 3 ounces chopped pancetta
- 1 onion, diced
- 1 cup diced celery
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water, plus more as needed
- 1 (28 ounce) can plum tomatoes, crushed fine
- 1 cup cranberry beans, shelled
- 2 cups chopped cabbage, or more to taste
- 1 (15 ounce) can garbanzo beans, drained
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 1 bunch Swiss chard, chopped
- ⅔ cup ditalini pasta
- salt and ground black pepper
- ¼ cup extra virgin olive oil, for drizzling
- ¼ cup finely grated Parmigiano-Reggiano cheese
- ¼ cup chopped fresh Italian flat-leaf parsley
Directions
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