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Prep Time
Cook Time
Servings
HIV
Wash Hands Wash hands with soap and water.
Heat Olive Oil To a large pot, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, for 3 minutes.
Add Vegetables Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add Tomato Paste Add the tomato paste, garlic, rosemary and red pepper flake and cook an additional minute.
Add Broth Add the chicken broth, water and crushed tomatoes. Bring soup to a simmer then add the rinsed beans, bay leaves and Parmesan cheese rind. Return to a simmer and season with salt and pepper.
Add Kale Add the chopped kale and cook until tender, about 10 minutes.
Add Pasta Add the ditalini pasta and cook until al dente, about 8-10 minutes. *If making the soup in advance, add the pasta right before you reheat and serve.*
Stir in Vinegar Right before serving, stir in the red wine vinegar and remove the bay leaves.
Serve and Enjoy Ladle into bowls, serve and enjoy!
Clean Up Wash hands with soap and water.
Swap the traditional ditalini for a gluten-free pasta
Omit the Parmesan cheese rind
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