Categories: Main Dish, Rachael Ray, Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 lb sliced pancetta, cut into 1/4-inch dice
- 2 carrots, peeled and chopped into 1/4-inch dice
- 3 celery ribs, chopped into 1/4-inch dice
- 2 bay leaves (fresh or dried)
- 3 -4 garlic cloves, finely chopped (or grated)
- 1 large red onion, chopped (or 2 medium)
- salt
- pepper
- 1 ounce dried funghi porcini, chopped (or mixed wild mushrooms)
- 1/2 cup soft sun-dried tomato, thinly sliced
- 1 quart chicken stock or 1 quart vegetable stock
- 1 small bunch purple kale or 1 small green kale, washed and dried
- 1 cup semolina ditalini (or other short cut pasta) or 1 cup whole wheat ditalini (or other short cut pasta)
- 1 (15 ounce) can chickpeas
- pecorino romano cheese, grated, to pass at the table
Directions
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Place a heavy-bottomed soup pot over med-high heat; add in oil.
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Add pancetta to the pot and cook until crispy, 3-4 minutes.
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Add in the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the vegetables are tender, 7-8 minutes.
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Add in the mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot; bring to a boil.
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Hole the kale by the stems and curl up your opposite hand around the greens at the base of the stem.
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With a quick jerking motion, strip the greens off and away from the stems and chop the greens.
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Add the kale, pasta, and chickpeas to the soup pot, and cook until the pasta is al dente.
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Season the soup with salt and pepper to taste.
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Discard the bay leaves.
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Ladle the soup into shallow bowls, top with the Pecorino Romano, and serve.