[LOW] 3 min + 60 min
100 g pancetta, cut into ¼" dices
1 clove garlic, minced
2 tablespoons olive oil
2 tomatoes (300 g total), cut into ¼" pieces
2 onions (500 g total), cut into ¼" pieces
2 stalks celery (120 g), cut into ¼" pieces
1 medium zucchini (120 g), cut into ¼" pieces
1 large carrot (120 g), cut into ¼" pieces
50 g green beans, cut into 4 pieces
1 14.5-oz can diced tomatoes
3 Swiss chard leaves, ribs and stems removed and sliced ¼" wide
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 sprigs fresh thyme
1 bay leaf
120 g cannellini beans, drained
50 g elbow macaroni or small pasta shells, al dente
Basil pesto, optional
Sauté garlic and bacon with olive oil over [LOW] heat for about 3 minutes.
Once fragrant, transfer Vegetables in the pot in the order listed and sprinkle in salt and pepper. Place thyme and bay leaf on top, cover and simmer over [LOW] heat for 60 minutes.
Uncover and add cannellini beans and pasta. Lightly stir and serve. You can stir in basil pesto with the pot off of the heat just before serving if desired.
The ingredients can be substituted with seasonal vegetables and greens you have on hand.
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