Ingredients
1 tablespoon extra virgin olive oil
2 ounces pancetta, chopped
1 cup chopped onion
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups diced zucchini
1 cup diced carrots
1 cup diced yellow squash
4 cups low sodium vegetable broth
1/4 cup tomato paste
3 cups chopped kale
1/2 cup uncooked ditalini pasta
1 (15-ounce) can cannellini beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup grated Parmesan cheese
Directions
- Heat the oil in a large nonstick saucepan over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, 3-4 minutes. Stir in the onion, garlic, basil, and oregano and cook until somewhat softened, 2-3 minutes. Add the zucchini, carrots, and yellow squash; cook, stirring occasionally, 3 minutes. Pour in the broth and tomato paste, bring to a boil, reduce heat to medium low, cover and simmer until vegetables are crisp-tender, about 20 minutes.
- Increase the heat to medium, stir in the kale and pasta, return to a simmer and cook, uncovered, until the pasta is tender, about 9-10 minutes. Stir in the beans and cook until they are heated through, about 2 minutes. Remove from the heat, stir in the salt and pepper. Divide among 6 bowls and top each with 2 tablespoons Parmesan cheese.