Minestrone Soup

1 tablespoon extra virgin olive oil

2 ounces pancetta, chopped

1 cup chopped onion

3 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

2 cups diced zucchini

1 cup diced carrots

1 cup diced yellow squash

4 cups low sodium vegetable broth

1/4 cup tomato paste

3 cups chopped kale

1/2 cup uncooked ditalini pasta

1 (15-ounce) can cannellini beans, rinsed and drained

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup grated Parmesan cheese

1. Heat the oil in a large nonstick saucepan over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, 3-4 minutes. Stir in the onion, garlic, basil, and oregano and cook until somewhat softened, 2-3 minutes. Add the zucchini, carrots, and yellow squash; cook, stirring occasionally, 3 minutes. Pour in the broth and tomato paste, bring to a boil, reduce heat to medium low, cover and simmer until vegetables are crisp-tender, about 20 minutes.
2. Increase the heat to medium, stir in the kale and pasta, return to a simmer and cook, uncovered, until the pasta is tender, about 9-10 minutes. Stir in the beans and cook until they are heated through, about 2 minutes. Remove from the heat, stir in the salt and pepper. Divide among 6 bowls and top each with 2 tablespoons Parmesan cheese.