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2 tablespoons EVOO (extra-virgin olive oil)
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1/4 pound slice pancetta, cut into 1/4-inch dice (optional)
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2 carrots, peeled and chopped into 1/4-inch dice
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3 celery stalks, chopped into 1/4-inch dice
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2 bay leaves, fresh or dried
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3 to 4 garlic cloves, finely chopped or grated
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1 large or 2 medium red onions, chopped
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1 ounce dried porcini or mixed wild mushrooms, chopped
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1/2 cup soft sun-dried tomatoes, thinly sliced
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1 quart chicken or vegetable stock
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1 small bunch of purple or green kale, washed and dried
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1 cup semolina or whole-wheat ditafini or other short cut pasta
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1 (15-ounce) can chickpeas
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Pecorino Romano cheese, grated or shredded, to pass at the table
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