Green Minestrone Soup
From Angela D.
Courtesy of Rachael Ray
2 Tbsp. Extra Virgin Olive Oil
1 medium Onion, chopped
2 large cloves Garlic, crushed
1 medium Zucchini, diced
1 can (15 oz.) White Cannellini Beans
8 cups chicken broth or stock
1/2 lb green beans, cut into 1 inch pieces
2 ribs celery, chopped
1 bay leaf, fresh or dried
salt and freshly ground black pepper
1 can (15 oz) Garbanzo Beans
1 cup Ditalini pasta or mini penne pasta
10 oz triple wash spinach, stems removed and coursely chopped
4 slices Pancetta or 1/4 lb thick cut prosciutto, chopped
1/2 cup Parmigiano Reggiano or romano cheese, plus extra to pass at the table
12-16 leaves fresh basil torn or shredded or 1/4 cup chopped fresh Flat Leaf Parsley
Heat a soup pot over mediium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes,
then add onions, celery, garlic, bay leaf and zucchini to the pot and season with salt and pepper to taste. Saute another
5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot, cover and bring to a boil.
Add pasta and green beans and cook 8 minutes or until pasta is just tender. Stir in Spinach to wilt, 1 minute. Stir in
grated cheese and ladle soup into bowls. Top with basil or chopped parsley.