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Roasted Red Pepper Minestrone (Rachael Ray) Recipe

Roasted Red Pepper Minestrone (Rachael Ray) Recipe

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Roasted Red Pepper Minestrone (Rachael Ray)

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Ingredients:

Serving

6 large red bell peppers
3 heads garlic
1/4 cup evoo, plus more for drizzling
4 oz smoky bacon or pancetta, chopped
2 tbsp finely chopped fresh rosemary
2 tbsp finely chopped fresh thyme
1 tbsp chopped fresh oregano
3 to 4 cloves garlic, sliced
2 carrots, chopped
2 stalks celery, chopped
1 large fresh bay leaf
1 fresh red chile pepper, seeded and finely chopped
1 onion, chopped
1 starchy potato, peeled and chopped
kosher salt and freshly ground pepper
1/4 cup tomato paste
1/2 cup dry white wine
1 small bunch tuscan kale, stemmed and chopped
8 cups chicken stock
1 14- oz can red beans or chickpeas, rinsed and drained
freshly grated nutmeg
3/4 cup ditalini or other small pasta , or broken thin spaghetti
4 tbsp butter, softened
crusty italian bread , for serving
grated pecorino , for serving

Directions:

Heat the broiler. Arrange the bell peppers on a baking sheet and broil, turning occasionally, until the skins are blackened. Transfer the peppers to a bowl, cover and let cool. Peel and seed the peppers. Puree 4 peppers in a food processor with any juices that collected in the bowl. Reserve the remaining 2 peppers for another recipe, such as Make-Ahead Paella Casserole or Roasted Squash Chili Mac.
Preheat the oven to 400 degrees F.
Cut off the top third of each garlic head, drizzle with EVOO and wrap in foil. Roast until tender. Reserve 2 heads for another recipe, such as Middle Eastern Garlic Roasted Chicken.
Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook until crisp. Add the rosemary, thyme, oregano, sliced garlic, carrots, celery, bay leaf, chile pepper, onions and potatoes and season with salt and pepper. Partially cover the pot and cook, stirring, until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the kale and cook until wilted. Add the stock, beans and a few gratings of nutmeg and bring to a boil. Stir in the roasted pepper puree.
Bring the soup to a low boil. Add the pasta and cook until al dente. (Or cook the pasta separately in salted boiling water.) Meanwhile, squeeze the roasted garlic from 1 head into a bowl and mash with the butter. Slice the bread, then broil or grill until charred.
Divide the soup among shallow bowls. Top with pecorino and a drizzle of EVOO. Slather the bread with the garlic butter and serve with the soup.
Cook's Note: The soup (without the pasta) can be refrigerated for a make-ahead meal. Add the pasta before serving. The garlic can be roasted ahead of time and mashed with the butter, then refrigerated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	803.76 Kcal (3365 kJ)
Calories from fat	301.71 Kcal
		% Daily Value*
Total Fat	33.52g	52%
Cholesterol	44.93mg	15%
Sodium	1127.12mg	47%
Potassium	1464.25mg	31%
Total Carbs	89.65g	30%
Sugars	22.8g	91%
Dietary Fiber	11.59g	46%
Protein	24.66g	49%
Vitamin C	189.7mg	316%
Vitamin A	4.9mg	163%
Iron	79.5mg	442%
Calcium	126.6mg	13%

Amount Per 100 g
Calories	76.78 Kcal (321 kJ)
Calories from fat	28.82 Kcal
		% Daily Value*
Total Fat	3.2g	52%
Cholesterol	4.29mg	15%
Sodium	107.66mg	47%
Potassium	139.87mg	31%
Total Carbs	8.56g	30%
Sugars	2.18g	91%
Dietary Fiber	1.11g	46%
Protein	2.36g	49%
Vitamin C	18.1mg	316%
Vitamin A	0.5mg	163%
Iron	7.6mg	442%
Calcium	12.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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