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Midwinter Minestrone

Source: Rachael Ray’s Look and Cook by Rachael Ray
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Rating: 5   Reviews: 9 See Reviews
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  4 servings
RECIPE INGREDIENTS
2 tablespoons EVOO (extra-virgin olive oil)
1/4 pound slice pancetta, cut into 1/4-inch dice (optional)
2 carrots, peeled and chopped into 1/4-inch dice
3 celery stalks, chopped into 1/4-inch dice
2 bay leaves, fresh or dried
3 to 4 garlic cloves, finely chopped or grated
1 large or 2 medium red onions, chopped
salt and pepper
1 ounce dried porcini or mixed wild mushrooms, chopped
1/2 cup soft sun-dried tomatoes, thinly sliced
1 quart chicken or vegetable stock
1 small bunch of purple or green kale, washed and dried
1 cup semolina or whole-wheat ditafini or other short cut pasta
1 (15-ounce) can chickpeas
Pecorino Romano cheese, grated or shredded, to pass at the table
Midwinter Minestrone Recipe at Cooking.com
DIRECTIONS
Place 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.


Recipe reprinted by permission of Random House. All rights reserved.
Date Added: 09/07/2010
Part of These Recipe Collections Find Similar Recipes »
 Minestrone Soup Recipes: Italian-Style Comfort
 Vegetable Soups
Spotlight Recipe Review See all 9 reviews »

Rating: 5
by: Florence, NJ Reviewed: 12/27/2011
Two thumbs up!
I didn't have the pancetta and romano. Otherwise followed recipe exactly and added grilled chicken over the top. Served with crusty bread. The soup was devoured by two men who don't usually eat soup, and rarely eat their vegetables. Nothing was picked out and they both asked for seconds! It's ok to go heavy on the kale. I used about 3/4 of a bag of pre-chopped kale, threw out the big stems and rough chopped the kale into bite size pieces. It disappears in this soup.
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