Green Minestrone

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.