- Average
- Average budget
Ingredients
- 6 oz pancetta, cut into 1/2 inch
- pieces
- 1/4 cup olive oil, plus extra for
- drizzle
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1 tsp pepper
- 1/2 tsp salt
- 3 garlic cloves, minced
- 1 1/2 tsp minced fresh
- rosemary
- 2 bay leaves
- 1 cup dry white wine
- 4 cups chicken broth
- 2 (15oz) cans chickpeas, rinse
- 8 oz kale, stemmed/chopped
- 1/2 cup chopped fresh
- parsley
- Grated Pecorino Romano
- Cheese
Preparation
Step 1
Combine pancetta & oil in lg saucepan and cook over medium heat until pancetta is beginning to brown, about 8 minutes. Add onion, carrot, celery, pepper, and salt and cook until vegetables are softened, about 5 minutes, stirring occasionally. Stir in garlic, rosemary, and bay leaves and cook until garlic is fragrant, about 1 minute.
Step 2
Add wine and cook for 1 minute. Stir in broth, chickpeas, and kale and bring to a boil. Reduce heat to medium low; cover; and cook until kale is tender and flavors have melded, about 10 minutes.
Step 3
Discard bay laves. Stir in parsley and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and passing Pecorino separately. Add grated Pecorino Romano Cheese on top.
Step 4
NOTE: We also added some 2 Irish Potato Sausage links cut into chunks. Added great flavor - could probably use other types of links too.