King City Pink Bean, Greens & Pasta Soup (Rainy Sunday Favorite)

Bean + Greens + Pasta Soup

• 2 tbsp olive oil

• 3–4 oz diced pancetta

• chili flakes

• 1/2 tsp dried oregano (I use oregano my wife dries from her garden — super fresh and fragrant)

• 4 cloves garlic, chopped small

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 1–2 cups thinly sliced green cabbage

• 1–2 cups cooked King City Pink Beans (with broth if available)

• 1 (14.5 oz) can organic diced tomatoes

• 4–5 cups water or broth (chicken, veggie, or bean broth)

• 1 Parmesan rind

• 1 bay leaf

• 1 cup Rancho Gordo Tubetti pasta (or other small pasta)

• 2 big handfuls spinach (or other greens), plus

• Salt + pepper, to taste

• Honey, to taste (to balance spice and richness)

• More EVOO, to finish

• Optional: grated Pecorino Romano, garlic bread

1. Build the base: Cook pancetta over medium heat. Remove cooked pancetta to a towel-lined plate and reserve for later, leaving oil behind. Sauté onion, carrot, celery, and green cabbage with some Kosher slat until soft and golden, about 10–12 minutes. Add garlic, chili flakes and dry oregano and cook for another minute.

2. Add beans, tomatoes + broth: Stir in King City Pink Beans and their broth (if you have it), diced tomatoes, and enough water or stock to create a loose soup. Add bay leaf and Parmesan rind. Bring to a gentle simmer.

3. Simmer: Simmer uncovered 20 minutes to deepen flavor.

4. Add greens: Add spinach and let it wilt. Season with salt. Add pasta: Add Rancho Gordo Tubetti pasta and cook according to package directions until just tender.

5. Serve it right: Ladle into bowls. Drizzle generously with good EVOO. Sprinkle some of the reserved crispy pancetta over the top and grate fresh Pecorino Romano over it all. Serve with crusty garlic bread.