Ingredients

2 tablespoons EVOO (extra-virgin olive oil) 1/4 pound slice pancetta, cut into 1/4-inch dice (optional) 2 carrots, peeled and chopped into 1/4-inch dice 3 celery stalks, chopped into 1/4-inch dice 2 bay leaves, fresh or dried 3 to 4 garlic cloves, finely chopped or grated 1 large or 2 medium red onions, chopped salt and pepper 1 ounce dried porcini or mixed wild mushrooms, chopped 1/2 cup soft sun-dried tomatoes, thinly sliced 1 quart chicken or vegetable stock 1 small bunch of purple or green kale, washed and dried 1 cup semolina or whole-wheat ditafini or other short cut pasta 1 (15-ounce) can chickpeas Pecorino Romano cheese, grated or shredded, to pass at the table

Description

Midwinter Minestrone, Recipe

View Full Recipe