White Beans, Pancetta, and Pasta

• 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

1. Heat a soup pot over medium-high heat.
2. Add the EVOO and the pancetta.
3. Cook the pancetta for 3 to 4 minutes, then add the red pepper flakes, garlic, and herb sprigs.
4. Add the vegetables as you chop: carrots, onions, and celery.
5. Season with salt and pepper and cook until the carrots begin to soften, 7 to 8 minutes.
6. Add the wine and deglaze the pan, scraping up any good bits.
7. Wilt in the greens and escarole in bunches.
8. Add the beans, tomatoes, and stock and place a lid on the pot, raise the heat, and bring to a boil.
9. Add the pasta and cook for 6 to 7 minutes, until cooked al dente.
10. Serve the very thick soup in shallow bowls with lots of cheese.

extravirgin olive oil, pancetta, red pepper, garlic, thyme, rosemary, carrots, yellow onion, celery, salt, white wine, dandelion, white beans, tomatoes, chicken, penne pasta, romano cheese

Taken from www.epicurious.com/recipes/food/views/white-beans-pancetta-and-pasta-374409 (may not work)