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Tuscan Vegetable Soup

annie diamond
  • 50 minutes
  • Serves 4 to 6

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