The Chef Upstairs




Serves 6-8 Yields about 10 cups.

 1‐1/4 cups mixed dried cannellini, sorted through and rinsed or a 28 ounce can
 2 oz. pancetta cut into small dice
 1 clove garlic
 1 cup diced onion
 1 cup green zucchini, diced
 1 cup green beans cut into 1” pieces
 1 cup celery, cut into 2‐inch pieces
 1 cup carrots, peeled and cut into 1‐inch pieces
 1 ½ cups shredded Savoy cabbage
 1 Tbs. extra‐virgin olive oil or more as needed
 2” of rind from Reggiano Parmigiano
 ½ tsp oregano
 ½ tsp thyme
 Kosher salt and freshly ground black pepper
 28‐oz. can whole Italian tomatoes
 6 cups water, chicken stock or veg stock
 1 bay leaf
 1/4 lb. dried ditalini (or other small tubular or shell shaped pasta), cooked until tender, rinsed with cold water, and drained
 ¼ cup chopped fresh flat‐leaf parsley
 ½ cup finely grated Parmigiano Reggiano
 Salt and pepper to taste

  • Directions
     If using dried beans, soak for 12 to 24 hours
     In a large soup pot add 1 tbsp olive oil and sauté the pancetta on medium heat for about 3 to 4 minutes until fat is rendered
     Retain 2 tbsp of the fat add the garlic, cook for 30 seconds and then add the onions. Sauté for 5 minutes then add the celery and carrots. Cook another 5 minutes.
     Add the cabbage, zucchini and beans and cook for 5 minutes. Add more olive oil if needed
     Add the tomatoes, water/stock, Parmigiano rind, bay leaf, and dried herbs. Reduce heat and simmer for 30 to 45 minutes.
     Remove the bay leaf and stir in the cooked pasta, the parsley, ¼ cup of the Parmigiano, and salt and pepper to taste. Ladle into bowls and serve immediately with a generous sprinkle of the remaining Parmigiano.
     Serve with crusty bread