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Vegetable Soup

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes. From: bonappetit.com SERVES 8

2 tablespoons olive oil, plus more
2 ounces pancetta, chopped
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 large Yukon Gold potato, peeled, cut into ½” pieces
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
28-oz. can whole tomatoes, drained
6 cups chicken broth
1 bay leaf
1 Parmesan rind
½ bunch Tuscan kale, bottom stems trimmed, sliced into ½” strips (about 4 cups)
1 cup cooked pasta, rice, and/or grains
Torn basil leaves and grated Parmesan (for serving)

Heat oil in a Dutch oven or small stockpot over medium heat. Add pancetta and cook, stirring often, until pancetta is lightly browned around the edges and fat is partially rendered, about 5 minutes. Add onion, carrot, celery, and potato and season with salt and pepper. Cook, stirring often, until vegetables are softened and onion is translucent, 10–12 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomatoes, lightly breaking them up with your hands as you add to the pot; add chicken broth, bay leaf, and Parmesan rind. Bring to a simmer, season with salt and pepper, and add kale. Simmer until potatoes and kale are tender, 10–15 minutes. Remove from heat and add pasta, rice, and/or grains. Serve with basil, grated Parmesan, and a drizzle of olive oil.