215 ounce canscannellini beans, drained and rinsed
1Parmigiano-Reggiano rind, optional, plus finely grated Parmigiano-Reggiano for sprinkling
juice of 2 lemons
Instructions
In a Dutch oven or large heavy-bottomed saucepan over low heat, warm the olive oil. Add the pancetta and sauté until lightly browned, about 5 minutes. Stir in the chard stems, onions, celery, carrots, garlic, thyme, and bay leaves and season with the salt and pep- per. Cook gently, stirring often, until softened but not brown, 12 to 15 minutes.
Turn the heat to medium and add the chicken stock, beans, pasta, and Parmigiano rind (if using) to the pan. Bring to a simmer, stirring occasionally, and cook until the pasta is just al dente (likely a bit longer than the package instructions because you’re simmering, not boiling, in the stock).
Discard the bay leaves and Parmigiano rind. Stir in the chard leaves until they’ve wilted. Add the lemon juice and adjust the seasoning if needed.
Serve the pasta hot and steamy with a sprinkling of more Parmigiano.