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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So good and so easy!
Rated: 5 stars out of 5