Farmers’ Market Minestrone
This recipe comes from CUESA's Market Chef, Shanti Wilson.

1 cup (4 ounces) pasta of your choosing
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces (optional)
6 medium garlic cloves, each cut in 1/2 lengthwise
2 small onions, finely chopped
2 stalks celery, diced small
3 carrots, diced small
1 tablespoon rosemary or thyme leaves, finely chopped
2 cups cannellini beans, soaked and cooked till tender or 1 14 ounce can
2 cups tomatoes, diced or 1 can diced
5 small zucchini (yellow or green), diced small
2- 3 Yukon Gold potatoes, diced small
Salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese
3 tablespoons olive oil

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and toss with a little olive oil to prevent sticking.

2. In a large saucepan over medium heat, warm the chicken stock.

3. In another large saucepan over high heat, warm the olive oil. When hot, but not smoking, add the pancetta and cook until it begins to brown. Add the garlic and cook for about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots and cook till tende,r about 5-8 minutes.

4. Add the chopped herbs, raise the heat to high, add the beans, tomatoes, zucchini, potatoes and chicken stock. Bring to a boil and reduce to a simmer. Cook until the potatoes are tender, 10 to 12 minutes.

5. Season soup generously with pepper and salt, to taste. A few minutes before serving, add the cooked pasta. Serve warm garnished with Parmesan cheese and olive oil.

Serves 6-8