INGREDIENTS
2 tbsp
olive oil
3 oz
pancetta (diced)
1
medium onion (8 ounces, chopped)
4
medium carrots (diced)
4
celery stalks (chopped)
1
medium zucchini (diced)
2
garlic cloves (peeled and finely chopped)
1 tsp
fresh rosemary (finely chopped)
1 cup
kale (chopped)
5
small or 2 large gold potatoes (peeled and cubed)
1 oz
can chopped tomatoes
3 1/2 cups
beef stock (or vegetable stock if you prefer * see note)
15 oz
cannellini beans
1/4 tsp
freshly ground black pepper
Salt
Parmesan cheese rind *** see note
1/2 cup
Your favorite small pasta cooked