Soup with Tubetti and Greens
3 tablespoons olive oil
½ cup finely chopped onion
3 tablespoons diced pancetta
½ cup finely chopped carrot
½ cup finely chopped celery
2 cups finely shredded green cabbage
1½ cups roughly chopped chicory
1½ cups roughly chopped kale
1 teaspoon finely chopped fresh basil, or ½ teaspoon dried
1 teaspoon finely chopped fresh or dried parsley
5 cups beef stock
½ cup tubetti
⅓ cup freshly grated Parmesan cheese
In large soup pot, heat the oil over medium heat. Add the onion and sauté until softened. Add the pancetta and cook until lightly browned. Add the carrot and celery and cook until the vegetables are slightly softened. Add all the greens and sauté until wilted. Add the stock, basil, and parsley and bring to a boil. Cover and simmer for 30 minutes.
Meanwhile, in a medium saucepan, bring at least 2 quarts of water to a boil. Add 1 teaspoon salt. Add the tubetti, stir to separate, and cook until al dente. Drain, stir into the soup, and heat through. Serve the soup sprinkled with Parmesan in warmed bowls.