Deselect All

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