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


  1. 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.

  2. 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.

  3. When the vegetables are tender and sweated out, add the chopped escarole and season with salt, pepper and nutmeg.

  4. Give it a good stir and add in the chicken and vegetable stock along with the parm rind.

  5. Bring the soup up to a boil, add the ditalini and beans and cook according to package instructions, or 1 minute shy.

  6. Add lemon juice and adjust seasoning.

  7. To serve, ladle into shallow bowls and top with shaved parm.