Fall Minestrone - Rachael Ray - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1/4 lb pancetta, chopped (cut as thick as bacon from the deli)
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, chopped
3 portabella mushroom caps, chopped
2 medium onions, chopped
2 medium carrots, peeled and diced
2 celery ribs, chopped with greens
salt
fresh ground black pepper
2 stalks fresh rosemary
8 fresh sage leaves, thinly sliced
1 medium zucchini, diced
4 -5 cups kale or 4 -5 cups chard leaves, trimmed of tough ends and veins and coarsely chopped
1 (15 ounce) can cannellini beans, drained
1 (14 ounce) can petite diced tomatoes
1 quart chicken broth
2 cups vegetable broth
parmigiano, rind
1 cup ditalini
grated parmigiano-reggiano cheese

Preparation

Heat a soup pot over med-high heat; add olive oil.
Add in the pancetta; brown for 2 minutes.
Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.