Fall Minestrone - Rachael Ray

READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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