- 8 oz 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 lb kale, stemmed and chopped
- ¼ lb green beans, cut into 1-inch pieces
- 1 batch cooked Orecchiette
- 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.
- 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.
- 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.
- Add the orecchiette to heat through. Garnish with chopped basil and the reserved pancetta.
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