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

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Appears in Cook's Country October/November 2022

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

SERVES4 to 6

TIME1¼ hours

Chickpea Soup with Pancetta and Rosemary

WHY THIS RECIPE WORKS

This comforting soup, inspired by similar recipes from the Italian region of Umbria, relies on humble ingredients. We gently cooked mirepoix (onion, carrot, and celery) in extra-virgin olive oil with rendered pancetta to build a robust base...

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