Ingredients
- 1/3 lb sliced pancetta, chopped
- 3 medium red onions, chopped
- 4 celery ribs, chopped
- 2 medium carrots, chopped
- 1/3 cup extra-virgin olive oil
- 1 bunch Swiss chard
- 6 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 (28-oz) can whole tomatoes in juice
- 1 qt hot water
- 5 cups coarsely chopped cored Savoy cabbage (6 oz)
- 5 cups coarsely chopped escarole (1/2 lb)
- 1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches)
- 1 (19-oz) can cannellini beans, rinsed and drained
Description
The Result Of The Soffritto So Savory That There’s No Need For Broth; Water, Canned Tomatoes, And A Parmesan Rind Work Beautifully.
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