Italian White Bean Soup

1 TBSP Olive Oil
3 oz pancetta, sliced thin and chopped
1 c onion, chopped
2 carrots, chopped (about 1c)
1 TBSP minced garlic
1 15oz can petit diced tomatoes, with juices
2 TBSP chopped fresh oregano (or 1/2 tsp dried)
1/2 tsp pepper
6 c. fat free low sodium chicken broth (or 4c chicken broth and 2c water)
2/3 c. ditalini pasta
1 15oz can chick peas, rinsed and drained
1c swiss chard, ribs removed and leaves chopped (or 1c chopped fresh spinach)
1 TBSP white wine vinegar
1/2 tsp salt
2 TBSP fresh chopped parsley

Heat olive oil in a large dutch oven. Add pancetta and saute till it just starts to brown. Add onion, carrot, and garlic to pan and saute till softened. Add the can of tomatoes with the juice and the oregano. Cook 1 minute. Then add chicken broth. Bring to a rolling boil. Add pasta and reduce heat to just boiling (we want to keep as much liquid from evaporating off as possible..) Cook for 8 minutes (or until pasta is 2 minutes shy of al dente). Add chickpeas and swiss chard. Cook 2 minutes till swiss chard is wilted, pasta is cooked, and chickpeas are heated through. Remove from heat. Add parsley, vinegar and salt.
Top with some freshly grated parmesan cheese and serve with a good crusty bread.

Serving Size: makes 6 - 1c servings

Number of Servings: 6

Recipe submitted by SparkPeople user ALIBEEBU.