Fall Minestrone Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil
• 1⁄4 lb pancetta, chopped (cut as thick as bacon from the deli)
• 1⁄2 teaspoon crushed red pepper flakes
• 4 garlic cloves, chopped
• 3 portabella mushroom caps, chopped
• 2 medium onions, chopped
• 2 medium carrots, peeled and diced
• 2 celery ribs, chopped with greens
• salt
• fresh ground black pepper
• 2 stalks fresh rosemary
• 8 fresh sage leaves, thinly sliced
• 1 medium zucchini, diced
• 4 -5 cups kale or 4 -5 cups chard leaves, trimmed of tough ends and veins and coarsely chopped
• 1 (15 ounce) can cannellini beans, drained
• 1 (14 ounce) canpetite diced tomatoes
• 1 quart chicken broth
• 2 cups vegetable broth
• parmigiano, rind
• 1 cup ditalini
• grated parmigiano-reggiano cheese

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