Sea salt and freshly ground black pepper*
Good olive oil*
¼ lb sliced pancetta, chopped*
1 red onion, chopped
2 stalks celery, chopped
2 carrots, chopped
½ fennel bulb, chopped
3 garlic cloves, finely chopped
Bunch of fresh basil, finely chopped, reserve some to tear on top
1 – 28oz can DOP San Marzano tomatoes*
2 small zucchini, quartered and sliced
1 cup Chianti red wine*
½ lb Swiss chard or spinach, chopped
2 cups chicken or vegetable stock
2 oz dried De Cecco Tubetti pasta*
Estate bottled extra virgin olive oil to finish*
Parmigiano Reggiano to finish*
Drain and rinse the beans and season with sea salt, pepper, and a teaspoon of good olive oil. Set aside.
Make a soffrito: heat a T of olive oil in a 6 qt pot and add the chopped pancetta, onions, carrots, celery, fennel, garlic, and the basil. Cook very slowly on a low heat, with the lid just ajar, for around 15-20 minutes until soft but not brown. Add the canned tomatoes, zucchini, and red wine and simmer gently for 15 minutes.
Then add the Swiss chard, stock, seasoned beans, and dried pasta into the soup. Stir and continue to simmer until pasta is cooked. If the soup gets too thick, add some more stock thinned with water. Taste and season with sea salt and pepper. Serve in warm bowls sprinkled with the torn basil, a drizzle of estate extra virgin olive oil, and a dusting of Parmigiano Reggiano.
Wine suggestions: Terra Rossa – Rosso di Montalcino
