Chickpea Soup with Pancetta and Rosemary

Name: Chickpea Soup with Pancetta and Rosemary
Yield: Serves 4 to 6
Ingredients: 6 ounces, pancetta, cut into ½-inch pieces; ¼ cup, extra-virgin olive oil, plus extra for drizzling; 1 cup chopped, onion; ½ cup chopped, carrot; ½ cup chopped, celery; 1 teaspoon, pepper; ½ teaspoon, table salt; 3 , garlic cloves, minced; 1½ teaspoons, minced fresh rosemary; 2 , bay leaves; 1 cup, dry white wine; 4 cups, chicken broth; 2 , (15-ounce) cans chickpeas, rinsed; 8 ounces, kale, stemmed and chopped; ½ cup, chopped fresh parsley; , Grated Pecorino Romano cheese

Main Courses
Vegetables
Pork
Beans
Soups

By Mark Huxsoll ･ Appears in Cook's Country October/November 2022

This deeply satisfying soup makes the most of what’s in the pantry.

SERVES 4 to 6

TIME 1¼ hours

Chickpea Soup with Pancetta and Rosemary

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