Midwinter Minestrone

"Rachael Ray 'Look+Cook'"
 
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Ready In:
52mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Place a heavy-bottomed soup pot over med-high heat; add in oil.
  • Add pancetta to the pot and cook until crispy, 3-4 minutes.
  • Add in the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the vegetables are tender, 7-8 minutes.
  • Add in the mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot; bring to a boil.
  • Hole 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.

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