Ingredients
2 tablespoons extra virgin olive oil
1 small onion, peeled and chopped
2 large cloves garlic, peeled and chopped
1 teaspoon fresh oregano
2 sprigs of rosemary
Salt, to taste
Black pepper powder, to taste
1 cup Swiss chard, roughly sliced
½ cup celery, chopped
½ cup pancetta, diced
1 cup carrot, peeled and cubed
3 cups homemade vegetable broth
1 cup red ripe tomatoes, chopped
½ cup tomato paste
¼ cup macaroni pasta
½ cup kidney or cannellini beans, drained and rinsed
Instructions
1. Heat olive oil in the crock pot and sauté onion and garlic in it for a minute.
2. Add pancetta to it and cook it for another 2 minutes.
3. Stir in tomatoes and cook until it is soft. Now, add tomato paste, carrots, celery, and cook it a little more until the vegetables are slightly soft.
4. Add the beans, oregano, rosemary, Swiss chard, pepper, salt, and broth to the pot. Let the soup come to a boil.
5. Now, add the pasta and cook soup until the pasta is cooked to the desired degree of doneness.
6. Adjust the seasoning, remove rosemary sprig, cover, and simmer for another 2 minutes.
7. Serve the hot soup and enjoy!
- Prep Time: 10m
- Cook Time: 30m