Minestrone soup

Saute the chopped pancetta in a little olive oil over medium heat until it is just about to brown.

Add the onions and diced celery and cook about 4 minutes until the onions just turn translucent.

Add the minced garlic and cook about a minute without browning.

Add the chicken broth, water and the hand-crushed can of plum tomatoes; bring to a simmer.

Shell the cranberry beans and add them with the chopped cabbage, red pepper flakes, dry Italian herbs, a big pinch of salt and the drained, rinsed garbanzo beans.

At a simmer, turn to medium-low and simmer about 45 minutes until the cranberry beans are tender, adding water if it gets too thick.

Wash the Swiss chard thoroughly; dice the stems and roughly chop the leaves. Add once the beans are tender and simmer about 15 minutes.

Adjust the seasoning with black pepper and salt before the pasta goes in; add the ditalini, raise to medium-high and simmer about 15 minutes until tender.

Ladle into hot bowls; finish with a drizzle of extra virgin olive oil, a light dusting of Parmesan and Italian parsley; serve with bread.