|
|
| 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.
|