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.