INGREDIENTS
2 tbsp
olive oil
3 oz
pancetta
1 medium
onion
4 media
carrots
4
celery stalks
2
garlic cloves
1 tsp
rosemary
1 medium
zucchini
1 cup
kale
5 smalls
gold potatoes
15 oz
tomatoes
3 1/2 cups
vegetable stock if you prefer * see note
1/4 tsp
pepper
1 serving
salt
1 serving
parmesan cheese rind *** see note
15 oz
cannellini beans
1/2 cup
pasta