Ingredients

1/3 pound 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-ounce) can whole tomatoes in juice

3 quart hot water

5 cups coarsely chopped cored Savoy cabbage (6 ounces)

5 cups coarsely chopped escarole (1/2 pound)

1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches)

1 (19-ounce) can cannellini beans, rinsed and drained

• Accompaniments: extra-virgin olive oil for drizzling; cooked ditalini pasta tossed with oil (optional); grated Parmigiano-Reggiano

Description

Patience Is The Key To This Soul-satisfying Soup Chock-full Of Winter Greens. Its Depth Of Flavor Comes From Cooking The Soffritto—a Mixture Of...

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