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A thick chunky vegetable stew that can be strictly vegetarian if you just leave out the pancetta. This soul-satisfying , health-nurturing dish is packed with flavor and nutrients, and is sure to cure whatever ails you.
- 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
Heat the oil in a large nonstick saucepan over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, 3 to 4 minutes. Stir in the onion, garlic, basil and oregano and cook until somewhat softened, 2 to 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 the 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 to 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.
Recipe reprinted by permission of Meyer Corporation, U.S.. All rights reserved.
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