Fall Minestrone

Fall is definitely in the air! And as I listen to a cold front move into the area, I thought I would share a recipe that Jim made last week that was very, well, Fall-ish (and really good!)

Fall Minestrone (Rachel Ray: 365 No Repeats)

2 tbsp. EVOO

1/4 lb. bacon

4 garlic cloves

3 portobello mushroom caps

2 med. onions chopped

2 med. carrots, peeled and diced

2 celery ribs, chopped

2 stems fresh rosemary

8 fresh sage leaves

1 med. zucchini, diced

15 oz. can of cannellini beans, drained

14 oz. can petite diced tomatoes

1 qt. chicken stock or broth

2 cups vegetable stock or broth

1 cup ditalini pasta

Heat a medium soup pot over medium-high heat and add the EVOO. Add the bacon and brown for two minutes. Add the garlic, mushrooms, onions, carrots and celery. Cook for 5-6 minutes. Season with salt and pepper and add the rosemary and sage. Add the zucchini and chopped greens and stir until all the greens wilt, 2-3 minutes.

Add the beans, tomatoes, and stocks. Place a lid on the pot and bring the soup to a boil. Uncover and add the pasta. Cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente, with a bite to it. Remove the pot from the heat. Adjust salt and pepper to taste.