This is a mix-up of pasta e fagioli and minestra. Again, my indecisiveness is at play.
Recipe information
Yield
4 servings
Ingredients
3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)
1/3 pound pancetta, chopped
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, crushed
6 sprigs fresh thyme
3 sprigs fresh rosemary
2 carrots, chopped
1 medium yellow onion, chopped
2 celery ribs with greens, chopped
Salt and freshly ground black pepper
1/2 cup dry white wine (a couple of glugs)
3 cups chopped fresh dandelion greens (1 small bunch)
1 head of escarole, chopped
2 15-ounce cans small white beans or cannellini, drained
1 15-ounce can diced tomatoes in juice, San Marzano variety if available
6 cups chicken stock or broth
2 cups penne pasta
Grated Parmigiano-Reggiano or Romano cheese, to pass at the table
Preparation
Step 1
Heat a soup pot over medium-high heat. Add the EVOO and the pancetta. Cook the pancetta for 3 to 4 minutes, then add the red pepper flakes, garlic, and herb sprigs. Add the vegetables as you chop: carrots, onions, and celery. Season with salt and pepper and cook until the carrots begin to soften, 7 to 8 minutes.
Step 2
Add the wine and deglaze the pan, scraping up any good bits. Wilt in the greens and escarole in bunches. Add the beans, tomatoes, and stock and place a lid on the pot, raise the heat, and bring to a boil. Add the pasta and cook for 6 to 7 minutes, until cooked al dente. Serve the very thick soup in shallow bowls with lots of cheese.
