Green Minestrone
By á-170456
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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)
Details
Servings 4
Preparation
Step 1
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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