YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: 20 minutes
• 8 ounces pancetta, diced
• 1 large onion, diced
• 3 medium carrots, diced
• 4 celery ribs, diced
• 4 cloves garlic, minced
• 1 quart Chicken Broth
• 1 (28-ounce) can diced tomatoes or 2 pounds fresh tomatoes
• 1 small celery root, peeled and diced
• 1 small cabbage, shredded
• 2 small summer squash or zucchini, diced
• ½ pound kale, stemmed and chopped
• ¼ pound green beans, cut into 1-inch pieces
• 1 batch cooked Orecchiette
• Chopped fresh basil leaves, for garnish
1. Heat a large pot over medium heat. When hot, add the pancetta. Cook for 4 to 5 minutes, stirring occasionally, until the pancetta is browned and the fat has rendered. With a slotted spoon, remove half of the pancetta and set aside to drain on paper towels, leaving the other half in the pot.
2. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, until the onion is translucent. Add the garlic and cook for 1 minute more.
3. Add the broth, tomatoes, and celery root and bring to a simmer. Cook for 5 minutes, then add the cabbage, squash, kale, and green beans, bring to a simmer, and cook until the vegetables are tender, 5 to 6 minutes.
4. Add the orecchiette to heat through. Garnish with chopped basil and the reserved pancetta.
Lower-Carb / Egg-Free Modification: Use veggie noodles instead of Orecchiette.
