Categories: Main Dish, Rachael Ray, Soup

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

Directions

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.

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