Fall Minestrone Soup

From Rachael Ray, a Food Network chef

ingredients

2 tbls olive oil
1/4 lb pancetta
1/2 tsp crushed red pepper flakes or 1/4 tsp ground
4 cloves garlic, minced
3 portobello mushroom caps, chopped
2 medium onions, chopped
2 carrots, chopped
2 stalks celery, chopped
1/2 tsp salt
1/4 tsp pepper
2 stems fresh rosemary
8 fresh sage leaves, sliced
1 medium zucchini, diced
1 small bunch kale, chopped (first trim off ends and veins)
1 15oz can cannelloni beans, drained
1 14oz can petite diced tomatoes
1 qt chicken stock
2 cups vegetable stock
1 cup ditalini pasta
Grated parmigiano-reggiano
Crusty bread

directions

Heat large pot over med-high heat and add olive oil. Add pancetta and brown for 2 minutes. Add red pepper, garlic, mushrooms, onions, carrots, and celery. Cook 5-6 minutes until mushrooms are lightly browned. Season with salt and pepper and add rosemary and sage. Add the zucchini and chopped greens. Stir them in the pot until all greens wilt down. Add the beans, tomatoes, and stocks. Place lid on pot and bring to a boil. Simmer until all tender. Uncover and add the pasta. Cook the soup for 8 minutes at a rolling simmer, uncovered, until pasta is done. Remove pot from heat and strip rosemary stems. Serve with grated cheese and crusty bread.

Source: Mom