This soup is warm, comforting and packed with veggies! Hearty and wholesome it brings me back to the Tuscan countryside.
Ingredients
- 2 T olive oil
- 2 T butter
- 1 medium onion, diced
- 8oz pancetta, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 sprigs fresh rosemary, chopped
- 3 cloves garlic, minced
- 2 cups kale, shredded
- 2 cups swiss chard, shredded
- 2 cups bok choy, shredded
- 12 cups beef stock
- 1 wedge parmesan reggiano with rind
- 4 cups ditalini pasta, cooked
- salt & pepper to taste
Brown the pancetta and remove from the pot. Heat the oil and butter over medium heat. Place onions, carrots and celery in the pot and cook down until tender and onions are translucent and golden, 10-15 mins. Add the pancetta back in along with the rosemary and garlic. Cook 5 mins. Add greens and cook until wilted, 5 mins. Add salt and pepper, stock. Remove the wax peel from the wedge of parmesan. Cut off the rind and add it to the soup. Boil, then simmer for 1 hour. Add pasta and grated parmesan. Enjoy!
Nerdy Tips
- those bright leafy centers of the celery stalks? Don’t throw them out! They pack the most flavor.
- add splashes of beef stock while cooking down the onions, carrots and celery.
Nerdy Fact
- a mirepoix is an aromatic base to many dishes. It is made up of two parts onion, one part carrots, one part celery and cooked slowly in butter or oil without browning.
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thenerdygourmet – Hi friends!! I'm Jenni, The Nerdy Gourmet. I love books and I love food. Combining the two with a splash of travel has become my passion. I am a self taught cook/baker and I believe that everyone can cook from scratch! I'm here with recipes and Nerdy Tips to help along the way. I review books, mostly 'read' via audio, and I create recipes inspired by the story lines. Sometimes if I am deeply moved by a story, I will travel and try my best to experience the book- and bring you along via my blog! I provide all the photographs and content for the Nerdy Gourmet (unless otherwise noted). Hi Claudia! I’m so happy that you’ve reached out. Thank you so much fir the kind words and the recommendation!…
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Hi Jenni, I heard your husband Greg talking about your new blog and so I thought I would check it…
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thenerdygourmet – Hi friends!! I'm Jenni, The Nerdy Gourmet. I love books and I love food. Combining the two with a splash of travel has become my passion. I am a self taught cook/baker and I believe that everyone can cook from scratch! I'm here with recipes and Nerdy Tips to help along the way. I review books, mostly 'read' via audio, and I create recipes inspired by the story lines. Sometimes if I am deeply moved by a story, I will travel and try my best to experience the book- and bring you along via my blog! I provide all the photographs and content for the Nerdy Gourmet (unless otherwise noted). It’s been awhile since I’ve made the instant pot version, I’m sorry.
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I plan to make this for my book club. Great idea. Do you happen to have the directions for the…
[…] set, try some recreations of recipes from the book, like the white soup served at Netherfield or these tea-time…