INGREDIENTS
4 oz
Pancetta
1 tsp
Basil, dried
1 28 ounce can
Cannellini beans
3
Carrots
3
stalks Celery
4
Garlic cloves
1 tsp
Herbs de provence
1 tsp
Oregano, dried
4
Shallots
1
Swiss chard or escarole
1 28 ounce can
Tomatoes
1
carton Vegetable broth
1 tsp
Red pepper flakes
3
generous tbsp Olive oil
1
Parmesan, rind