The Recipe
Fall Minestrone - Rachael Ray
COOK TIME : 20 minutesPREP TIME : an hour
From Food.com
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Ingredients
DESCRIPTION
Rachael Ray
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
NUTRITION
Calories | 401 | 20% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 60 | 22% | |
Fat | 10 | 13% | |
Protein | 20 | 40% |
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