Chef John'S Kinda, Sorta Minestrone Soup - cooking recipe

Ingredients

1 1/2 cups dried cannellini beans
1 1/2 cups dried garbanzo beans
2 tablespoons light olive oil (save the really good stuff for the end)
3 ounces pancetta, chopped
1 large chicken breast, chopped
1 medium onion, 8 oz, diced
1 cup celery, diced
4 garlic cloves, minced
4 cups chicken broth
1 (28 ounce) plum tomatoes, crushed fine
2 cups water, plus more as needed
1 teaspoon red pepper flakes (to taste)
2 cups cabbage, chopped (to taste)
2 teaspoons salt
1 teaspoon italian seasoning
2/3 cup whole wheat macaroni
1 bunch swiss chard, chopped
1/4 cup extra virgin olive oil, for drizzling
salt and black pepper, to taste
1/4 cup parmigiano-reggiano cheese, finely grated
1/4 cup fresh flat-leaf Italian parsley, chopped

Preparation

Place cannellini beans in pressure cooker and cook at pressure for 12-15 minutes.
Place garbanzo in pressure cooker and cook at pressure for 12-15 minutes.
While beans are cooking, heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2-3 minutes. Add chicken; stir until cooked. Stir in onions and celery; cook until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
Pour in chicken broth, water, and plum tomatoes into the pancetta, chicken and onion mixture. Bring to a simmer. Stir in cannellini beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and pepper to taste.
Stir in macaroni, and increase heat to medium-high and simmer until tender, about 20 minutes.
Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsely.