Recipe by Kay Carroll
2 Tablespoons extra virgin olive oil 1/4 pound sliced pancetta, sausage, or smoked sausage (optional) 2 carrots, peeled and chopped 3 celery stalks, chopped 1/2 red pepper, seeded and chopped 2 bay leaves 4 garlic cloves, finely chopped 1 large red or yellow onion, chopped 1 teaspoon dried rosemary 1 teaspoon dried oregano 1/4 teaspoon marjoram Salt and pepper to taste 1/2 cup soft sun-dried or oven roasted tomatoes, thinly sliced 1 quart chicken or vegetable stock 2 cups water 1 small bunch of kale or spinach, washed, dried, stgems removed and chopped 1 cup uncooked pasta - short cut 1 (15-ounce) can chickpeas Grated or shredded cheese - Pecorino Romano, Parmesan or a combination (optional) Croutons (optional) 1. Place a heavy-bottomed soup pot over medium-high heat with the olive oil. Add the pancetta (if using) and cook until crispy, 3-4 minutes. 2. Add the carrots, celery, pepper, bay leaves, garlic, onions and seasonings to the pot. Stir occasionally, cooking until the vegetables are tender, 7-8 minutes. 3. Add the sun-dried tomatoes, stock and water to the pot and bring to a boil. 4. Add the kale, pasta and chickpeas to the soup pot and cook until the pasta is al dente. 5. Discard bay leaves. Add more salt and/or pepper to taste. 6. Ladle into shallow soup boles and top with cheese and/or croutons.
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