Food Network: Green Minestrone

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Green Minestrone
Recipe courtesy Rachael Ray

Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the
pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans, ceci
Salt and freshly ground black pepper

8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces triple washed spinach, stems removed and coarsely chopped, or any other
dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley
leaves

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.