Chickpea Soup with Pancetta and Rosemary | America's Test Kitchen

Name: Chickpea Soup with Pancetta and Rosemary | America's Test Kitchen
Total time: 75 min
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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Warm and comforting chickpea soup combines savory pancetta and fragrant rosemary for a hearty dish that will satisfy your cravings.

Keywords

Main Courses
Beans
Pork
Vegetables
Soups

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