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Amazon.com Review Fall into Cooking Featured Recipe: Midwinter Minestrone from Rachael Ray’s Look + Cook Serves 4Ingredients2 tablespoons EVOO (extra-virgin olive oil) 1/4 pound sliced pancetta, cut into 1/4 -inch dice (optional) 2 carrots, peeled and chopped into 1/4-inch dice3 celery stalks, chopped into 1/4-inch dice2 bay leaves, fresh or dried3 to 4 garlic cloves, finely chopped or grated1 large or 2 medium red onions, choppedSalt and pepper1 ounce dried porcini or mixed wild mushrooms, chopped1/2 cup soft sun-dried tomatoes, thinly sliced1 quart chicken or vegetable stock1 small bunch of purple or green kale, washed and dried1 cup semolina or whole-wheat ditalini or other short cut pasta1 (15-ounce) can chickpeasPecorino Romano cheese, grated or shredded, to pass at the table Place a heavy-bottomed soup pot over medium-high heat with the EVOO. Add the pancetta to the pot (if using) and cook until crispy, 3 to 4 minutes. Add the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the veggies are tender, 7 to 8 minutes more. Add the mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot, and bring up to a boil. Hold

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Author

Rachael Ray; Stephen Murello

Publisher

Random House, Incorporated

Published

2010

Language

EN

ISBN

9780307590503

Category

cooking

Subjects

Fiction, Home & Lifestyle, Cooking

Rating

4 / 5 (623 ratings)

Updated

2026-03-14