Rachael Ray's One Pot Soup: Beans and Greens and Macaroni
Rachael Ray shares one of her favorite comfort food recipes for the winter months!
- 3 tablespoons olive oil
- 1/4-1/3 pound meaty pancetta, fine dice
- 1 large yellow onion, finely chopped
- 2 garlic cloves, chopped or grated
- Salt and pepper
- 1 tablespoon Calabrian chile paste, or about 1 teaspoon crushed red pepper flakes
- 1 large bunch of escarole, washed, dried, and chopped
- Freshly grated nutmeg
- 1 quart chicken stock
- 1 quart vegetable stock (have an extra 2 cups water handy)
- 1 chunk of parmigiano reggiano cheese, reserve the rind
- 1 1/2 cups ditalini pasta
- 1 15-oz can white beans, drained and rinsed
- Juice of 1-2 lemons
- Place a large, deep skillet or Dutch oven style pot over medium to medium high heat, add 3 turns of the pan of olive oil, about 3 tablespoons.
- Add the pancetta and cook until crispy, about 2-3 minutes. Add the onion and garlic and season with salt and pepper. Let sweat out for a few minutes and then add the Calabrian chile paste or red pepper flakes.
- When the vegetables are tender and sweated out, add the chopped escarole and season with salt, pepper and nutmeg.
- Give it a good stir and add in the chicken and vegetable stock along with the parm rind.
- Bring the soup up to a boil, add the ditalini and beans and cook according to package instructions, or 1 minute shy.
- Add lemon juice and adjust seasoning.
- To serve, ladle into shallow bowls and top with shaved parm.