Midwinter Minestrone from Racheal Ray

Sat. 2/28/09:

I made this last weekend and today, half-batch each time. It is more like a stew than a soup. This weekend I used fewer veggies and more pasta and beans. I also dropped out the carrots and added a can of kidney beans, and used double the garbanzo beans and half the kale. I would possibly leave out kale altogether next time.

Oh yeah -- left out the pancetta, used canned mushrooms instead of fresh, used a can of diced tomatoes instead of sundried tomatoes, and doubled the garlic (love garlic!).

Liked this a lot and so did the folks. Definitely making it again!

Here is her recipe, which I halved and modified:

2 tablespoons EVOO – Extra Virgin Olive Oil
1/4 pound sliced pancetta, diced (optional)
2 carrots, peeled and cut into small dice
3 ribs celery, cut into small dice
1 large or 2 medium red onions, cut into small dice
3 to 4 cloves garlic, finely chopped or grated
2 bay leaves
Salt and freshly ground black pepper
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
1/4 cup (about a handful) dried porcini or mixed wild mushrooms, chopped
1 quart chicken or vegetable stock
1 15-ounce can chickpeas (I might use white northern beans next time, they seem softer)
1 small bunch purple or green kale, stems removed and leaves shredded
1 cup whole wheat fusilli or other short cut pasta
1/4 cup shredded Pecorino Romano cheese, for garnish

Place a heavy-bottomed soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan (if using) and cook until crispy, 5-6 minutes.

Add the carrot, celery, onion, garlic and bay leaves to the pan with the pancetta, season with salt and pepper, and cook until the veggies are tender, 6-7 minutes.

Add the sun-dried tomatoes, dried mushrooms, stock and 2 cups water to the pot, and bring up to a bubble.

Add the chickpeas, kale and pasta to the pot, and cook until the pasta is al dente according to package directions (the kale will be done at this point too). Season with salt and pepper to taste.

Garnish the soup with the Pecorino Romano and serve.