Ingredients
Olive oil
4 ounces pancetta (prefer pre-diced)
1½ cups chopped yellow onions
3 cups diced carrots
1 ½ cups diced celery
2½ cups (½-inch) diced peeled sweet potatoes
1½ tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
26 ounces canned chopped tomatoes
7 cups chicken stock, preferably homemade
Kosher salt and freshly ground black pepper
1 (15-ounce) can chickpeas drained and rinsed
2 cups cooked small pasta, such as elbow
10 ounces fresh baby spinach leaves
1/2 cup white wine
2 tablespoons store-bought pesto
Freshly grated Parmesan cheese, for serving
Steps
Heat 2 tablespoons of olive oil in a large, heavy pot or Dutch oven over medium heat. Add the pancetta and cook on medium-low for 6 to 8 minutes, stirring occasionally, until lightly browned. Stir in the onions, carrots, celery, sweet potatoes, garlic, and thyme. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
Add the tomatoes, 6 cups of chicken stock, 1 tablespoon of salt, and 1 1/2 teaspoons of pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes, or until the vegetables are tender.
Stir in the chickpeas and cooked pasta, and heat through. If the soup is too thick, add more chicken stock to reach the desired consistency. Just before serving, reheat the soup, add the spinach, and toss with two large spoons until the leaves wilt.
Stir in the white wine and pesto. Adjust seasoning with additional salt if needed, depending on the chicken stock's saltiness.
Serve the soup with crusty bread on the side. Top with Parmesan cheese, drizzle with olive oil, and serve hot.