Two Cups of Cooked Chicken Meat, Cubed
Two Tablespoons of Olive Oil
Two Tablespoons of Pancetta, Cubed
Eight Cups of Chicken Stock (If not homemade, use sodium free)
Two Cups of Fresh Green Beans Cut Into About One Inch Pieces
A Pound of Kale Leaves (Cleaned, With Stems Removed and Roughly Chopped)
15 Ounces of Canned Rinsed Cannellini Beans
15 Ounces of Canned Rinsed Garbanzo Beans
1/2 Teaspoon of Dried Oregano
Two Minced Garlic Cloves
3/4 Cup of Chopped Red Onion
A Cup of Chopped Celery
A Cup of Chopped Carrot
28 Ounces of Crushed Tomatoes
1/2 Pound Cooked Ditalini Pasta
A Teaspoon of Sea Salt
1/2 Teaspoon of Crushed Red Pepper Flakes
1/2 Teaspoon of Ground Black Pepper
Combine the olive oil and the pancetta cubes in a large soup pot. Cook on medium heat until the pancetta is crispy. Add the crushed tomatoes. Using a wooden spoon, scrape the bottom of the pot to loosen the brown bits of pancetta that have accumulated .
Add all of the remaining ingredients except the cooked chicken cubes and the cooked ditalini pasta. Bring the mixture to a boil and then reduce the heat to low. Simmer for 1 1/2 hours stirring occasionally.
After 1 1/2 hours, taste and add more sea salt and/or pepper, if needed. Right before serving, add the cooked chicken and the cooked pasta.
Serve with grated cheese.