Green Minestrone

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
4		Pancetta - chopped
		= (or 1/4 lb thick-cut prosciutto)
1		Onion - chopped (medium)
2		Celery ribs - chopped
2		Garlic cloves - crushed (large)
1		Zucchini - diced (medium)
1		Fresh or dried bay leaf
1		White cannellini beans
1		Garbanzo beans (ceci)
		Salt - to taste
		Freshly-ground black pepper - to taste
8 cups	1896ml	Chicken broth or stock
1 cup	237ml	Ditalini pasta or mini penne pasta
1/2 lb	227g / 8oz	Green beans - trimmed, and
		Cut into 1" pieces
10 oz	284g	Triple washed spinach - stems removed,
		And coarsely chopped
		= (or any other dark greens)
1/2 cup	99g / 3.5oz	Grated Parmigiano-Reggiano or Romano - plus
		Extra to pass at the table
12		Fresh basil leaves - (to 16) - torn or shredded
		= (or 1/4 cup chopped parsley leaves)

Recipe Instructions

Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently.

Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup 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 soup with torn or shredded basil or chopped parsley.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C35) - from the TV FOOD NETWORK

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