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Directions
Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook according to package directions until al dente. Drain and transfer the pasta to a
baking sheet. Toss the pasta with a little olive oil to prevent sticking.
In a large saucepan over medium heat, warm the chicken stock.
In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add
the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic
and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium
and add the onions, celery, and carrots.
Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add
the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the
chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are
tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper.
Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with
Parmesan and olive oil passed at the table.
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