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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Rachael Ray 'Look+Cook' Ingredients:
2 tablespoons extra virgin olive oil |
1/4 lb sliced pancetta, cut into 1/4-inch dice |
2 carrots, peeled and chopped into 1/4-inch dice |
3 celery ribs, chopped into 1/4-inch dice |
2 bay leaves (fresh or dried) |
3 -4 garlic cloves, finely chopped (or grated) |
1 large red onion, chopped (or 2 medium) |
salt |
pepper |
1 ounce dried funghi porcini, chopped (or mixed wild mushrooms) |
1/2 cup soft sun-dried tomato, thinly sliced |
1 quart chicken stock or 1 quart vegetable stock |
1 small bunch purple kale or 1 small green kale, washed and dried |
1 cup semolina ditalini (or other short cut pasta) or 1 cup whole wheat ditalini (or other short cut pasta) |
1 (15 ounce) can chickpeas |
pecorino romano cheese, grated, to pass at the table |
Directions:
1. Place a heavy-bottomed soup pot over med-high heat; add in oil.
2. Add pancetta to the pot and cook until crispy, 3-4 minutes.
3. Add in the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the vegetables are tender, 7-8 minutes.
4. Add in the mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot; bring to a boil.
5. Hole the kale by the stems and curl up your opposite hand around the greens at the base of the stem.
6. With a quick jerking motion, strip the greens off and away from the stems and chop the greens.
7. Add the kale, pasta, and chickpeas to the soup pot, and cook until the pasta is al dente.
8. Season the soup with salt and pepper to taste.
9. Discard the bay leaves.
10. Ladle the soup into shallow bowls, top with the Pecorino Romano, and serve.
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