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“I have not yet made this, but want to keep it in my recipes to make for future lunches. It has been recommended by others with very good taste.”
1hr 30mins

Ingredients Nutrition


  1. Place a large, wide, heavy saucepan over med-low heat and add the olive oil. When hot, add the pancetta and cook, stirring until it begins to shrivel, about 3 minutes. Add the onion, carrots, celery and garlic and stir to coat with oil. Cover the pan and cook until veggies are very soft but not brown, about 15 minutes.
  2. Add the stock and tomatoes, raise the heat to medium and cook until large bubbles appear on the surface of the liquid. Stir in the chard, potato, green beans, canned beans cheese rind, basil, parsley, salt and pepper. Stir well. Reduce heat so that only small bubbles appear on the surface, cover the pan and simmer until all the vegs are soft, about 45 minutes.
  3. Add the pasta into the soup and simmer until pasta is tender and soup has thickened, about 20 minutes, depending on pasta shape. I’ve been leaving the pasta out and cooking it separately, then combining in bowl when ready to serve. I don’t like bloated pasta.
  4. Taste and adjust seasonings. Sprinkle with freshly grated parm. when serving.

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