Pasta e Fagioli

Langkah-langkah

1. Heat a large stockpot over medium-high heat. Add the pancetta and fry, stirring occasionally, until lightly golden. Use a slotted spoon to transfer the pancetta to a bowl and set aside.
2. Add the onion, carrot and celery to the pan (with the leftover pancetta grease). Sauté for 6 minutes, stirring occasionally, until softened. Add the garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
3. Add the chicken stock, crushed tomatoes, bay leaf, tomato paste, rosemary, cooked pancetta, and stir to combine. Continue cooking until the soup reaches a simmer.
4. Add the beans and pasta and stir to combine. Continue cooking, reducing the heat if need be to maintain a simmer. When the pasta is about 2 minutes shy of being al dente, stir in the kale until combined. Once the pasta is al dente, turn off the heat, sprinkle the Parmesan evenly over the soup, and stir to combine.
5. Taste the soup and season with salt and pepper as needed.
6. Serve. Serve warm, garnished with extra Parmesan, and enjoy!