5T olive oil
6-8 oz pancetta
1 large onion, chopped
2 carrots chopped
2 celery stalk, chopped
1-2 t salt….seasalt preferably
1-2 t black pepper
6-8 garlic cloves, grated
1 can 15oz crushed tomatoes
4 c veg broth
3 c water
2 t dried oregano
1/4 t red pepper flakes
1/4 c Italian parsley
2 c kale and or collard greens
2 cans beans, cannelloni or dark red kidney
2 of 1 or 1 of each, drained
1 c cavatelli, ditalini, elbows or small shell pasta
In large olla or pot heat oil, add pancetta to render some fat, when its cooked through remove pieces. Add onion, carrots and celery and garlic, season with salt and pepper. Cook until the vegetables are tender add tomatoes, broth, water, oregano, red pepper flakes, kale and/or collard greens. Add pasta and beans cook until desired tenderness of pasta, adjust seasonings garnish with pasta.
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