Ingredients

How to make it

  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and pancetta; cook for 3-4 minutes or until tender then add the minced garlic and cook, stirring constantly, for 1 minute. Add the tomato paste, dried basil and dried oregano then stir until dissolved. Add the diced tomatoes, chicken broth, cannellini beans, kale, Parmesan rind, and bay leaf.
  • Let the soup simmer for 20 minutes then bring to a boil, add the spaghetti, reduce the heat and simmer for 10 minutes or until the pasta is al dente. Taste and re season with sea salt and freshly cracked pepper, if needed. Garnish with grated Parmesan cheese and parsley. Enjoy.

Reviews & Comments 4

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    " It was excellent "
    nadaism ate it and said...
    Memories from childhood - real soup! Thankyou for sharing...5!!!!!
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    " It was excellent "
    elgourmand ate it and said...
    This will be very nice indeed. The prep will slow some down but that's their problem. Very nice flavor balance. Mind if I toss in a bottle of good beer? Thanks for the post, amigo. RJ
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  • ayeyerma 14 years ago
    Love this! Had it in Italy & have always wanted to make it. Now here's my chance!
    Thanks
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    " It was excellent "
    valinkenmore ate it and said...
    I'm loving all these flavors - thanks for such a great post!
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