Rachael Ray's Look + Cook
Fall into Cooking Featured Recipe: Midwinter Minestrone fromRachael Ray’s Look + CookServes 4Ingredients2 tablespoons EVOO (extra-virgin olive oil)1/4 pound sliced pancetta, cut into 1/4 -inch dice (optional)2 carrots, peeled and chopped into 1/4-inch dice3 celery stalks, chopped into 1/4-inch dice2 bay leaves, fresh or dried3 to 4 garlic cloves, finely chopped or grated1 large or 2 medium red onions, choppedSalt and pepper1 ounce dried porcini or mixed wild mushrooms, chopped1/2 cup soft sun-dried tomatoes, thinly sliced1 quart chicken or vegetable stock1 small bunch of purple or green kale, washed and dried1 cup semolina or whole-wheat ditalini or other short cut pasta1 (15-ounce) can chickpeasPecorino Romano cheese, grated or shredded, to pass at the tablePlace a heavy-bottomed soup pot over medium-high heat with the EVOO. Add the pancetta to the pot (if using) and cook until crispy, 3 to 4 minutes. Add the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the veggies are tender, 7 to 8 minutes more.Add the mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot, and bring up to a boil.Hold the kale by the stems and curl up your opposite hand around the greens at the base of the stem. With a quick jerking motion strip the greens off and away from the stems and chop the greens.Add the kale, pasta, and chickpeas to the soup pot, and cook until the pasta is al dente. Season the soup with salt and pepper to taste. Discard the bay leaves.Ladle the soup into shallow bowls, top with the Pecorino Romano, and serve.