Fall Minestrone - Rachael Ray

Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

Rachael Ray

Ingredients Nutrition


  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.
Most Helpful

Great recipe. I added hot Italian sausage to this recipe ... Out of this world

5 5

This is by far one of my favorite soups. And it is so easy to make.

5 5

Seriously tasty minestrone with lots of veggies and flavors in it.