Fall Minestrone - Rachael Ray |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Rachael Ray Ingredients:
2 tablespoons extra virgin olive oil |
1/4 lb pancetta, chopped (cut as thick as bacon from the deli) |
1/2 teaspoon crushed red pepper flakes |
4 garlic cloves, chopped |
3 portabella mushroom caps, chopped |
2 medium onions, chopped |
2 medium carrots, peeled and diced |
2 celery ribs, chopped with greens |
salt |
fresh ground black pepper |
2 stalks fresh rosemary |
8 fresh sage leaves, thinly sliced |
1 medium zucchini, diced |
4 -5 cups kale or 4 -5 cups chard leaves, trimmed of tough ends and veins and coarsely chopped |
1 (15 ounce) can cannellini beans, drained |
1 (14 ounce) can petite diced tomatoes |
1 quart chicken broth |
2 cups vegetable broth |
parmigiano, rind |
1 cup ditalini |
grated parmigiano-reggiano cheese |
Directions:
1. Heat a soup pot over med-high heat; add olive oil.
2. Add in the pancetta; brown for 2 minutes.
3. Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
4. Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
5. Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
6. Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
7. Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
8. Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.
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