Vegetable Soup

Directions

1. 1
   Combine pancetta, garlic, and 2 tablespoons olive oil in a food processor, and pulse to make a fine-textured paste or pestata.
2. 2
   Heat the remaining olive oil in a large pot over medium-high heat.
3. 3
   When the oil is hot, scrape in the pestata.
4. 4
   Cook, stirring, until pestata renders its fat, about 4 minutes.
5. 5
   Add the onion, and cook until it begins to soften, about 3 minutes.
6. 6
   Toss in the potatoes, and cook until they begin to stick to the bottom of the pan, another 3 minutes.
7. 7
   Push aside the vegetables to make a dry hot spot in the center of the pan, and plop the tomato paste into that space, toasting it on all sides for a minute or two.
8. 8
   Return the vegetables to the center of the pan, and stir the toasted paste into them.
9. 9
   Pour in the water, along with the bay leaves, carrot, celery, and soaked cannellini.
10. 10
    Bring to a rapid simmer, and cook until the beans are almost tender, about 40 minutes.
11. 11
    Add the zucchini, cabbage, chard, and salt.
12. 12
    Cover, and cook until beans and vegetables are tender and soup is flavorful, about 45 minutes more.
13. 13
    Meanwhile, bring a large pot of salted water to a boil and cook the ditalini al dente.
14. 14
    Just before serving, scoop up the ditalini and add to the soup.