2 tablespoons Extra Virgin Olive Oil

2 ounces pancetta, diced

1 medium onion, diced

1 carrot, peeled and diced

2 stalks celery, diced small

1 sprig rosemary

2 sprigs oregano

¼ cup parsley, chopped

¼ cup basil, chopped

2 cloves garlic, sliced thin

1 medium zucchini, chopped

3 leaves Swiss chard, chopped

15 oz can chopped tomatoes

1 can white beans

2 quarts chicken stock

3 oz Parmigiano-Reggiano rind

4 oz Small pasta like orzo

Extra virgin olive oil, for garnish


Heat 2 tablespoons of olive oil over medium-high heat in a large soup pot. Add the pancetta and sauté to release the fat.

Add the onion, carrot, celery, rosemary and oregano to the pot. “Sweat” the vegetables until they are tender.

Add the parsley, basil and garlic, and sweat for 2 minutes.

Add the zucchini and Swiss chard, and cover with a lid. Let cook until tender.

Add the tomatoes and beans, and cook for 3 to 5 more minutes.

Add the chicken stock and Parmigiano-Reggiano rind, and bring to a boil.

Bring the soup down to a simmer for 30 minutes. Season with salt and pepper to taste.

Remove the stems from the herbs, and add the pasta to the soup.

Simmer until the pasta is fully cooked, and ladle into warmed soup bowls.

Drizzle a little extra virgin olive oil on each, and serve.