Midwinter Minestrone

Name: Midwinter Minestrone
Ingredients: 2 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 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 ditalini or other short cut pasta; 1 (15-ounce) can chickpeas; Pecorino Romano cheese, grated or shredded, to pass at the table

Midwinter Minestrone was pinched from <a href="http://www.tastebook.com/recipes/2818795-Midwinter-Minestrone" target="_blank">www.tastebook.com.</a>

INGREDIENTS

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2 tablespoons EVOO (extra-virgin olive oil)

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1/4 pound sliced pancetta, cut into 1/4-inch dice (optional)

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2 carrots, peeled and chopped into 1/4-inch dice

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3 celery stalks, chopped into 1/4-inch dice

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2 bay leaves, fresh or dried

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3 to 4 garlic cloves, finely chopped or grated

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1 large or 2 medium red onions, chopped

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Salt and pepper

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1 ounce dried porcini or mixed wild mushrooms, chopped

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1/2 cup soft sun-dried tomatoes, thinly sliced

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1 quart chicken or vegetable stock

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1 small bunch of purple or green kale, washed and dried

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1 cup semolina or whole-wheat ditalini or other short cut pasta

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1 (15-ounce) can chickpeas

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Pecorino Romano cheese, grated or shredded, to pass at the table

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