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

Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episodes: All Day Flavor in 30 and All Day Flavor in 30

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Total:: 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.

My Private Notes

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