Categories: Main Dish, Rachael Ray, Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 lb pancetta, chopped (cut as thick as bacon from the deli)
- 1/2 teaspoon 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 stalks fresh rosemary
- 8 fresh sage leaves, thinly sliced
- 1 medium zucchini, diced
- 4 -5 cups kale or 4 -5 cups chard leaves, trimmed of tough ends and veins and coarsely chopped
- 1 (15 ounce) can cannellini beans, drained
- 1 (14 ounce) can petite diced tomatoes
- 1 quart chicken broth
- 2 cups vegetable broth
- parmigiano, rind
- 1 cup ditalini
- grated parmigiano-reggiano cheese
Directions
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Heat a soup pot over med-high heat; add olive oil.
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Add in the pancetta; brown for 2 minutes.
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Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
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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.
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Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
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Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
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Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
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Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.