Directions:
- Heat a soup pot over med-high heat; add olive oil.
- Add in the pancetta; brown for 2 minutes.
- Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
- Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
- Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
- Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
- Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
- Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.17 Kcal (1583 kJ) | ||
| Calories from fat | 134.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.91g | 23% | |
|---|---|---|---|
| Cholesterol | 15.94mg | 5% | |
| Sodium | 2113.7mg | 88% | |
| Potassium | 1392.03mg | 30% | |
| Total Carbs | 50.96g | 17% | |
| Sugars | 15.89g | 64% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 13.01g | 26% | |
| Vitamin C | 96.4mg | 161% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 3.6mg | 20% | |
| Calcium | 155.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 62.84 Kcal (263 kJ) | ||
| Calories from fat | 22.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 23% | |
|---|---|---|---|
| Cholesterol | 2.65mg | 5% | |
| Sodium | 351.21mg | 88% | |
| Potassium | 231.3mg | 30% | |
| Total Carbs | 8.47g | 17% | |
| Sugars | 2.64g | 64% | |
| Dietary Fiber | 0.84g | 20% | |
| Protein | 2.16g | 26% | |
| Vitamin C | 16mg | 161% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 0.6mg | 20% | |
| Calcium | 25.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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