This is a mix-up of pasta e fagioli and minestra. Again, my indecisiveness is at play.

　　

Ingredients

4 servings

　　3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)

　　1/3 pound pancetta, chopped

　　1/2 teaspoon crushed red pepper flakes

　　4 garlic cloves, crushed

　　6 sprigs fresh thyme

　　3 sprigs fresh rosemary

　　2 carrots, chopped

　　1 medium yellow onion, chopped

　　2 celery ribs with greens, chopped

　　Salt and freshly ground black pepper

　　1/2 cup dry white wine (a couple of glugs)

　　3 cups chopped fresh dandelion greens (1 small bunch)

　　1 head of escarole, chopped

　　2 15-ounce cans small white beans or cannellini, drained

　　1 15-ounce can diced tomatoes in juice, San Marzano variety if available

　　6 cups chicken stock or broth

　　2 cups penne pasta

　　Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

　　

Step 1

Heat a soup pot over medium-high heat. Add the EVOO and the pancetta. Cook the pancetta for 3 to 4 minutes, then add the red pepper flakes, garlic, and herb sprigs. Add the vegetables as you chop: carrots, onions, and celery. Season with salt and pepper and cook until the carrots begin to soften, 7 to 8 minutes.

　　

Step 2

Add the wine and deglaze the pan, scraping up any good bits. Wilt in the greens and escarole in bunches. Add the beans, tomatoes, and stock and place a lid on the pot, raise the heat, and bring to a boil. Add the pasta and cook for 6 to 7 minutes, until cooked al dente. Serve the very thick soup in shallow bowls with lots of cheese.

　　Rachael Ray 365: No Repeats