Two Bean Minestrone with Pancetta and Parmigiano Reggiano

Yield: Serves 8 (Makes 14-1/2 cups)

Ingredients

3 Tablespoons extra virgin olive oil

5 ounces pancetta, chopped

1 medium onion, chopped

1 medium leek, white and tender green parts, chopped

1 large carrot, chopped

1 stalk celery, chopped

4 cloves garlic, minced

2 quarts chicken broth

1 can (28 oz.) Italian tomatoes in puree, chopped, puree reserved

1 can (15 oz.) garbanzo beans, rinsed and drained

1 can (15 oz.) pinto beans, rinsed and drained

1-1/4 oz. piece of Il Villaggio Parmigiano Reggiano rind*

3/4 teaspoon dried thyme

2 bay leaves

1/2 cup ditalini pasta (or another small tube pasta)

1 cup (4 oz.) fresh green beans, cut into 1-inch pieces

1 cup (1 oz.) kale, stems discarded, leaves chopped

Grated Il Villaggio Parmigiano Reggiano

Directions:

1. In a large pot, heat the oil until hot. Add pancetta. Cook over medium heat for 3 minutes or until darkened and edges are curled. Add onion, leek, carrot, celery and garlic. Cook and stir until vegetables are tender, about 5 minutes.

2. Add broth, tomatoes with puree, garbanzo and pinto beans, cheese rind, thyme and bay leaves. Bring to a boil. Reduce heat and simmer 20 minutes.

3. Add pasta. Return to a boil and cook 6 minutes. Add green beans and kale. Simmer 1 minute. Discard cheese rind and bay leaves. Serve with grated cheese on top.

*Don't Toss That Rind!
Don't toss those Parmigiano-Reggiano rinds; they can infuse many tomato and beef based soups, broths, stews and sauces with a rich, tangy flavor! Simply simmer them along with the rest of the ingredients in the base, then discard before serving.

Please note that some ingredients and brands may not be available in every store.

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