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Ingredients

• 1 cup (4 ounces) tubetti pasta, or other small pasta shape
• extra-virgin olive oil
• 6 cups chicken stock
• 1/4 pound pancetta, cut into 3 pieces
• 6 medium garlic cloves, each cut in 1/2 lengthwise
• 2 cups finely chopped yellow onions (2 small onions)
• 1 cup small-diced celery (2 medium stalks)
• 1 cup small-diced carrots (2 to 3 medium carrots)
• 1 tablespoon finely chopped rosemary or thyme leaves
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 (14 1/2-ounce) can diced tomatoes
• 4 cups small-diced zucchini (green/yellow) (5 small zucchini)
• 2 cups small-diced, peeled russet potatoes (1 large russet)
• salt and freshly ground black pepper
• 1 cup freshly grated Parmesan

Description

I Can't Figure Out Why Michael Chiarello Called This Recipe "quick". LOL! The Prep Is Time Consuming, But Sooo Worth It!

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