Fall Minestrone - Rachael Ray
photo by EmileeBDavis
- Ready In:
- 1hr 5mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 29.58 ml extra virgin olive oil
- 113.39 g pancetta, chopped (cut as thick as bacon from the deli)
- 2.46 ml 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 stalk fresh rosemary
- 8 fresh sage leaves, thinly sliced
- 1 medium zucchini, diced
- 946.36-1182.95 ml kale or 946.36-1182.95 ml chard leaves, trimmed of tough ends and veins and coarsely chopped
- 425.24 g can cannellini beans, drained
- 396.89 g can petite diced tomatoes
- 946.0 ml chicken broth
- 473.18 ml vegetable broth
- parmigiano, rind
- 236.59 ml ditalini
- grated parmigiano-reggiano cheese
directions
- Heat a soup pot over med-high heat; add olive oil.
- Add in the pancetta; brown for 2 minutes.
- Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
- 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.
- Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
- Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
- Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
- Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.
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