minestrone

source: rachael ray | look+cook

i've always wanted to try making this soup!  it gets pretty chilly here in the winter, so i find myself craving soup more regularly.  this should hit the spot!

2 tablespoons olive oil
1/4 pound pancetta, cut into 1/4" dice
2 carrots, peeled & chopped
3 celery stalks, chopped
2 bay leaves {fresh or dried}
3-4 garlic cloves, finely chopped
1 large red onion, chopped
salt & pepper
1 ounce dried porcini mushrooms, chopped
1/2 cup soft sun-dried tomatoes, chopped
1 quart chicken or vegetable stock
1 small bunch kale, destemmed & chopped
1 cup whole wheat ditalini {or other short cut pasta}
1 can chickpeas
grated parmesan


1. in a heavy soup pot over medium-high heat, add olive oil & pancetta.  cook until crispy, 3-4 minutes.

2. add the carrots, celery, bay leaves, garlic, & onions.  season with salt & pepper.  cook until tender, 7-8 minutes.

3. add mushrooms, sun-dried tomatoes, stock, & 2 cups water, & bring to a boil.

4. ad the kale, pasta, & chickpeas.  cook until the pasta is al dente.

serve in bowls with grated parmesan on top.