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Export 27 ingredients for grocery delivery
Step 1
*To cook borlotti or white beans, soak overnight, then drain and place in a pot
Step 2
Cover with 3 inches of water and bring to a boil with halved onion and bay leaves
Step 3
Season water with salt, reduce heat to keep at a low rolling boil and cook until just tender, about 40 minutes
Step 4
Drain, but do not rinse
Step 5
Remove onion and bay
Step 6
Heat a soup pot over medium-high heat with EVOO and add pancetta
Step 7
Stir for about 2 minutes, then add fennel, onions, celery, rosemary, salt, pepper and bay leaves and soften 5 minutes
Step 8
Stir in garlic, add the rind, stock and 1 quart water and bring to a boil, then add the pasta and cook 5 minutes
Step 9
Add the beans, greens and nutmeg, cook 5 minutes more, then add juice of 1 lemon
Step 10
Serve in shallow bowls and top with cheese
Step 11
We also top with fruity EVOO, minced white onion and red pepper flakes
Step 12
Listicle: Rachael Ray 6-Quart Covered Stockpot