Fall Minestrone - Rachael Ray

• 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

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.

extra virgin olive oil, pancetta, red pepper, garlic, portabella mushroom caps, onions, carrots, celery, salt, fresh ground black pepper, rosemary, sage, zucchini, kale, cannellini beans, tomatoes, chicken broth, vegetable broth, ditalini, cheese

Taken from www.food.com/recipe/fall-minestrone-rachael-ray-194767 (may not work)