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1 KIELBASA, DICED |
1 OZ PANCETTA OR BACON |
1 LEEK, CUT INTO HALF RINGS |
1 ONION, CHOPPED |
1 SMALL FENNEL BULB, CHOPPED |
5 GARLIC GLOVES, MINCED |
2 LARGE CARROTS, DICED |
4 MEDIUM MUSHROOMS, QUARTERED |
1/2 C RED WINE |
3 C CHICKEN STOCK |
1 28OZ CAN CRUSHED TOMATO |
RIND OF PARMESAN |
3 HOT RED PEPPERS |
1 TURNIP, PEELED AND DICED |
2 YUKON GOLD POTATOES, DICED |
2 ZUCCHINI, CUT INTO RINGS |
HANDFUL ROMANO BEANS, CUT INTO 1/2" SLICES |
1/4 HEAD CABBAGE, CHOPPED |
SEVERAL LEAVES OF JACINTO KALE, CHOPPED |
1 15OZ CAN CANNELLINI BEANS, DRAINED AND RINSED |
1 15OZ CAN KIDNEY BEANS, DRAINED AND RINSED |
1 T HERBES DE PROVENÇE |
2 T BASIL PESTO OR SMALL BUNCH OF FRESH BASIL, MINCED |
SALT TO TASTE |
MEDIUM PASTA SHELLS, COOKED PER PACKAGE |
SHAVED PARMESAN |
RENDER PANCETTA AND KIELBASA ON LOW IN LARGE SOUP POT.
ADD LEEKS, ONION, FENNEL, AND GARLIC AND SWEAT UNTIL TRANSLUCENT.
SAUTÉ CARROTS AND MUSHROOMS FOR A MINUTE OR TWO.
ADD REMAINING INGREDIENTS AND SIMMER UNTIL POTATOES START TO SOFTEN AND FLAVOURS MELD.
ADJUST SEASONINGS.
SERVE WITH PASTA AND PARMESAN.
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