luvcookbooks's Notes:
Expand3 tablespoons olive oil Ask a question about this ingredient
4 ounces spice rubbed pancetta Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
2 garlic cloves, chopped Ask a question about this ingredient
1 carrot, sliced Ask a question about this ingredient
1 cup shell beans, shelled Ask a question about this ingredient
1 cup yellow wax beans, chopped Ask a question about this ingredient
1 28 ounce can cannellini beans Ask a question about this ingredient
1 quart low sodium chicken broth Ask a question about this ingredient
1 bunch dandelion greens, carefully washed and torn Ask a question about this ingredient
8 ounces ditalini or other small pasta Ask a question about this ingredient
Parmesan cheese, grated Ask a question about this ingredient
olive oil for the table Ask a question about this ingredient
Cut pancetta into 3/4 inch cubes and heat gently in olive oil until slightly crisp.
Ask a question about this stepStir in the onion and saute until soft but not colored. Add garlic, carrot, shell beans, and yellow wax beans and stir to coat.
Ask a question about this stepAdd chicken stock and dandelion greens and bring to a boil. Add cannellini beans and simmer for about 25 minutes, until vegetables are tender but not mushy.
Ask a question about this stepSmash some of the beans against the side of the soup pot with a wooden spoon. This adds great body to the soup.
Ask a question about this stepJust before you are ready to serve the soup, stir in the pasta and cook until just done. Stir in a handful of Parmesan cheese, then serve more Parmesan and extra virgin olive oil to add at the table.
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