INGREDIENTS
3 tbsp
olive oil
4 oz
diced pancetta
1 cup
diced yellow onion
1 1/2 cups
chopped celery
1 1/2 cups
diced carrot
1 tsp
dried basil
1 tsp
dried oregano
1/2 tsp
dried rosemary
2
bay leaves
6 cups
chicken stock
salt & pepper (to taste)
1 oz
can diced tomatoes
1 can
white beans (drained)
1 cup
ditalini pasta
3 cups
chopped fresh kale (stems removed)
grated parmesan cheese (optional)