Fall Minestrone - Rachael Ray

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

Rachael Ray

Ingredients Nutrition

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.
Most Helpful

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

kristinmcnally65 April 13, 2015

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

kforaker January 25, 2011

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

rosslare November 19, 2009