A chunky vegetable soup packed with flavor and nutrients. It gets a little smoky depth of flavor from pancetta, but you can make a strictly vegetarian version simply by omitting it.
- 1 tbsp extra virgin olive oil
- 2 oz pancetta, chopped
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cups zucchini, diced
- 1 cup carrots, diced
- 1 cup yellow squash, diced
- 4 cup low sodium vegetable broth
- 1/4 cup tomato paste
- 3 cups kale, chopped
- 1/2 cup ditalini pasta, uncooked
- 1 15 ounce can cannellini beans, rinsed and drained
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3/4 cup Parmesan cheese, grated
- Heat the oil in a large nonstick saucepan over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, 3-4 minutes. Stir in the onion, garlic, basil, and oregano and cook until somewhat softened, 2-3 minutes. Add the zucchini, carrots, and yellow squash; cook, stirring occasionally, 3 minutes. Pour in the broth and tomato paste, bring to a boil, reduce heat to medium low, cover and simmer until vegetables are crisp-tender, about 20 minutes.
- Increase the heat to medium, stir in the kale and pasta, return to a simmer and cook, uncovered, until the pasta is tender, about 9-10 minutes. Stir in the beans and cook until they are heated through, about 2 minutes. Remove from the heat, stir in the salt and pepper. Divide among 6 bowls and top each with 2 tablespoons Parmesan cheese.