Two Bean Minestrone with Pancetta and Parmigiano Reggiano

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Yield: Serves 8 (Makes 14-1/2 cups)

Ingredients

3	Tablespoons	extra virgin olive oil

5	ounces	pancetta, chopped

1		medium onion, chopped

1		medium leek, white and tender green parts, chopped

1		large carrot, chopped

1	stalk	celery, chopped

4	cloves	garlic, minced

2	quarts	chicken broth

1	can	(28 oz.) Italian tomatoes in puree, chopped, puree reserved

1	can	(15 oz.) garbanzo beans, rinsed and drained

1	can	(15 oz.) pinto beans, rinsed and drained

1-1/4	oz.	piece of Il Villaggio Parmigiano Reggiano rind*

3/4	teaspoon	dried thyme

2		bay leaves

1/2	cup	ditalini pasta (or another small tube pasta)

1	cup	(4 oz.) fresh green beans, cut into 1-inch pieces

1	cup	(1 oz.) kale, stems discarded, leaves chopped

		Grated Il Villaggio Parmigiano Reggiano

Directions:

1. In a large pot, heat the oil until hot. Add pancetta. Cook over medium heat for 3 minutes or until darkened and edges are curled. Add onion, leek, carrot, celery and garlic. Cook and stir until vegetables are tender, about 5 minutes.

2. Add broth, tomatoes with puree, garbanzo and pinto beans, cheese rind, thyme and bay leaves. Bring to a boil. Reduce heat and simmer 20 minutes.

3. Add pasta. Return to a boil and cook 6 minutes. Add green beans and kale. Simmer 1 minute. Discard cheese rind and bay leaves. Serve with grated cheese on top.

*Don't Toss That Rind!
Don't toss those Parmigiano-Reggiano rinds; they can infuse many tomato and beef based soups, broths, stews and sauces with a rich, tangy flavor! Simply simmer them along with the rest of the ingredients in the base, then discard before serving.

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