Rachael Ray Minestrone Soup

2  tablespoons		extra virgin olive oil
1/4  lb.		pancetta, chopped
2  cups		onion, chopped
4		garlic cloves,s chopped
4		carrots,s chopped
4		celery,s chopped
15  ounces		cannellini beans, drained
15  ounces		chickpeas, drained
15  ounces		tomatoes
2  cups		kale, thick vein removed and leaved coursely chopped
4  teaspoons		chicken stock
1/2  lb.		elbow pasta

Tip: Click on the ingredient links to learn the nutritional information for all the Rachael Ray Minestrone Soup ingredients. The serving size for any ingredient in Rachael Ray Minestrone Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat a medium size soup pot over medium-high heat with the EVOO, about 2 turns of the pan. Add the pancetta and cook until crispy and golden brown, 4-5 minutes.

Add the onion, garlic, carrots, celery and bay leaf to the pot and cook until the vegetables have softened, about 5 minutes. Season the veggies with salt and freshly ground black pepper.

Add the beans, chickpeas, herbs, tomatoes, stock and water to the pot and bring up to a bubble. Add the kale and cook until wilted. Add the pasta and boil the soup until the pasta has cooked to al dente, according to package directions. (If you aren't serving the soup right away, cook the pasta separately and add it to individual portions as you serve.)

Remove the soup from the heat and allow it to cool for about five minutes before serving. Serve the soup with plenty of grated cheese at the table and some crusty bread for mopping.