Green Minestrone

Green Minestrone
Green Minestrone

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 4

    slices pancetta chopped (or 1/4 lb thick-cut prosciutto)

  • 1

    medium onion chopped

  • 2

    celery ribs chopped

  • 2

    large garlic cloves crushed

  • 1

    medium zucchini diced

  • 1

    fresh or dried bay leaf

  • 1

    can white cannellini beans

  • 1

    can garbanzo beans (ceci)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 8

    cups chicken broth or stock

  • 1

    cup ditalini pasta or mini penne pasta

  • 1/2

    pound green beans trimmed, and cut into 1" 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

    fresh basil leaves - (to 16) 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. This recipe yields 4 servings.

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