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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup olive oil (plus ½ stick, 4 oz. high-quality butter, which Northern Italians cook with alongside olive oil for a more rich, deeper flavor)
- 5 cloves garlic (minced)
- 1 onion (preferably sweet, such as Vidalia, diced)
- 8 oz. diced pancetta (I use 8 oz. {If vegetarian, do not include pancetta})
- 3 carrots (cleaned and diced/sliced pancetta)
- 2 stalks celery (plus its flavor-filled leaves, cleaned and diced/sliced)
- 1 cup fresh green beans (cut up into ½” pieces)
- 14.5 oz. diced tomatoes (imported Italian, San Marzano tomatoes the best)
- 2 Idaho potatoes (cut into chunks about ¼” thick)
- 1 zucchini (diced with skin left on)
- 1/2 cup fresh spinach (or swiss chard, chopped)
- 1 cup cabbage (fresh, chopped)
- 1 can cannellini beans (drained and rinsed well)
- 1 can red kidney beans (dark, drained and rinsed well)
- 1 can garbanzo beans (drained and rinsed well)
- 6 cups water (or homemade vegetable or chicken broth)
- 1 Italian parsley (‘bunch’ of, stems removed and chopped, makes about 1 cup)
- 1 Parmesan rind (big chunk of)
- 1 Tbsp. sage (freshly-diced)
- salt
- pepper
- 1 cup pasta (tubular, ditalini)
- 1 tsp. dried Italian seasoning (optional)
- freshly grated Parmesan cheese (for serving)
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