INGREDIENTS
•
2 tablespoons EVOO (extra-virgin olive oil)
•
1/4 pound slice pancetta, cut into 1/4-inch dice (optional)
•
2 carrots, peeled and chopped into 1/4-inch dice
•
3 celery stalks, chopped into 1/4-inch dice
•
2 bay leaves, fresh or dried
•
3 to 4 garlic cloves, finely chopped or grated
•
1 large or 2 medium red onions, chopped
•
salt and pepper
•
1 ounce dried porcini or mixed wild mushrooms, chopped
•
1/2 cup soft sun-dried tomatoes, thinly sliced
•
1 quart chicken or vegetable stock
•
1 small bunch of purple or green kale, washed and dried
•
1 cup semolina or whole-wheat ditafini or other short cut pasta
•
1 (15-ounce) can chickpeas
•
Pecorino Romano cheese, grated or shredded, to pass at the table