Green Minestrone

• 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

1. Heat a soup pot over medium high heat.
2. Add oil and pancetta or prosciutto.
3. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot.
4. Season vegetables with salt and pepper, to your taste.
5. Saute vegetables 5 minutes, stirring frequently.
6. Add white beans, garbanzo beans and chicken broth to the pot.
7. Cover soup and bring to a boil.
8. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender.
9. Stir in spinach to wilt, 1 minute.
10. Stir in grated cheese and ladle soup into bowls.
11. Top soup with torn or shredded basil or chopped parsley.

extravirgin olive oil, pancetta, onion, celery, garlic, zucchini, bay leaf, white beans, garbanzo beans, salt, chicken broth, pasta, green beans, washed spinach, romano, basil

Taken from www.foodnetwork.com/recipes/rachael-ray/green-minestrone-recipe.html (may not work)