Fall Minestrone - Rachael Ray Recipe

Name: Fall Minestrone - Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Fall Minestrone - Rachael Ray falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Minestrone - Rachael Ray

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