Green Minestrone

Minestrone is literally a BIG soup. This one tastes like it simmered all day.

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
Directions

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.


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