Recipe courtesy of Rachael Ray

Green Minestrone

Name: Green Minestrone
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
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

Getting reviews...

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

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

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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.