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Rachael Ray's Look Cook
by Rachael Ray
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Amazon.com Amazon.com Review (ISBN 030759050X, Paperback)Fall into Cooking Featured Recipe: Midwinter Minestrone from Rachael Ray’s Look + Cook
2 tablespoons EVOO (extra-virgin olive oil)
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 the kale by the stems and curl up your opposite hand around the greens at the base of the stem. With a quick jerking motion strip the greens off and away from the stems and chop the greens.
Add the kale, pasta, and chickpeas to the soup pot, and cook until the pasta is al dente. Season the soup with salt and pepper to taste. Discard the bay leaves.
Ladle the soup into shallow bowls, top with the Pecorino Romano, and serve.
Celebrity cook Rachael Ray presents 100 brand-new recipes, each featuring beautiful and helpful step-by-step full-color photographs that illustrate how to create each meal, along with photographs of the gorgeous finished dishes. Also includes 125 bonus, never-before-published recipes, including 30-minute meals, meals for kids, sides and starters, simple sauces, bottom-of-the-jar tips, and desserts.
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