-
1
Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
-
2
Cut out stems from chard and chop stems, reserving leaves.
-
3
Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total.
-
4
(Set aside chard leaves.)
-
5
Push vegetables to one side of pot.
-
6
Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes.
-
7
Stir paste into vegetables and cook, stirring, 2 minutes.
-
8
(Paste may stick to pot, but don't let it burn.)
-
9
Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
-
10
Bring to a simmer.
-
11
Stir in cabbage, escarole, and parmesan rind.
-
12
Simmer, covered, until greens are tender, about 40 minutes.
-
13
Coarsely chop chard leaves and stir into soup along with beans.
-
14
Simmer, partially covered, 10 minutes.
-
15
Discard rind.
-
16
Season soup with salt and pepper.
-
17
If using ditalini, stir in just before serving.
