Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Fall Minestrone - Rachael Ray




Source of Recipe


Rachael Ray
Fall Minestrone - Rachael Ray
Recipe #194767 | 1¼ hours | 45 min prep | add private note
| Edit...
My Notes:

My Notes
ONLY YOU see your private notes, and they print with the recipe.


Save NoteCancel

(0) RATE IT NOW Print Recipe
Your review has been submitted for approval and will appear shortly.

By: ratherbeswimmin'
Nov 9, 2006

Rachael Ray
SERVES 4 -6 (change servings and units)

Change to: Servings US Metric
1 2 3 4 5 clear stars

Write a Review! (optional)

SubmitCancel
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 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
1Heat a soup pot over med-high heat; add olive oil.
2Add in the pancetta; brown for 2 minutes.
3Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
4Season 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.
5Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
6Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
7Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
8Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.