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Ingredients

• 5-6 tablespoons extra virgin olive oil (EVOO), divided
• 1/4 pound pancetta, chopped (optional)
• 1 large bulb fennel, quartered and thinly sliced, plus a handful of fronds, chopped
• 1/2 small head Savoy cabbage, thinly sliced or chopped
• 1 onion, quartered lengthwise and thinly sliced
• 4 cloves garlic, sliced or chopped
• Salt and pepper
• A couple of scant handfuls freshly grated Parmigiano Reggiano cheese, plus the rind for the stock and a hunk for shaving at the table
• 1 large fresh bay leaf
• 6 cups chicken or vegetable stock
• 1 can white beans (14 ounces), rinsed
• 1 cup short fusilli pasta
• 1/2-2/3 cup frozen peas (a couple of small handfuls)
• 1 cup fresh herbs (mix any two: tarragon, basil, parsley, mint), packed
• 3 tablespoons pine nuts, toasted
• Juice of 1/2 small lemon

Description

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