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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup(s) evoo |
3 tablespoon(s) minced pancetta ' 1 ounce |
1 onion |
3 medium carrots chopped |
2 celery stalks chopped (with leaves) |
5 cloves garlic chopped |
1/2 medium zucchini chopped |
1/4 head saboy cabbage ('9 ounces) cored & shredded |
7 drained, whole, peeled, canned tomatoes roughly chopped |
9 cup(s) chicken broth |
1/3 cup(s) tubetti/orzo/broken spaghetti |
1 can(s) cannellini beans with liquid |
2 tablespoon(s) flat-leaf parsley finely chopped |
3 tablespoon(s) fresh marjoram minced |
1/2 cup(s) parmesan cheese |
Directions:
1. Heat oil in large pot over medium-high heat. Add pancetta and cook, stirring until slightly crisp and fat has rendered, about one minute. Reduce heat to medium, add onion, carrots, celery, and garlic.
2. Cover and cook, stirring occasionally until vegetables soften - about 15 minutes.
3. Add zucchini, cover and cook, stiffing occasionally for 3 minutes. Add cabbage and cook, stirring until wilted, about 3 minutes more.
4. Stir in tomatoes and broth, bring to a boil. Stir in pasta, lower heat to a simmer, and cook until pasta is tender - 10 minutes.
5. In small bowl, mash half of the beans with a fork. Add mashed and whole beans to soup and cook, stirring about 3 minutes. Remove soup from heat and stir in herbs and cheese.
6. Season with salt/pepper. Sprinkle with parmesan.
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