Green Minestrone Recipe
Ingredients
| Extra-virgin olive oil - 2 tablespoons | ||
| Pancetta - 4 slices OR Thich-cut proscuitto - 1/4 pound, chopped | ||
| Onion | 1 Medium, chopped | |
| Celery - 2 ribs, chopped | ||
| Garlic | 2 Clove (5gm) | |
| Bay leaf | 1 | |
| Zucchini | 1 Medium, diced | |
| Ground pepper | 1 To taste | |
| Cannellini beans | 1 Can (10oz) | |
| Garbanzo beans | 1 Can (10oz) | |
| Chicken broth or stock - 8 cups (2 i-quart paper containers) | ||
| Ditalini pasta or mini penne pasta - 1 cup | ||
| Green beans | 1 Pound, trimmed | |
| Spinach - 10 ounces, triple-washed and coarsley chopped after removing stems | ||
| Parmigiano Reggiano or Romano cheese - 1/2 cup, plus extra to pass at the table | ||
| Fresh basil - 12-16 leaves, torn or shredded OR Fresh flat-leaf parsley - 1/4 cup | ||
Directions
GETTING READY
1) Heat a soup pot on medium-high heat.
MAKING
2) In the pot saute prosciutto or pancetta for 2 minutes.
3) add onion, celery, bay leaf, garlic and zucchini.
4) Season veggies with salt and pepper.
5) Stirring frequently, saute for another 5 minutes.
6) Add all beans, chicken stock and let them boil.
7) Add pasta and cook for 8 minutes until pasta is soft.
8) Add spinach and let it wilt for 1 minute.
9) Add grated cheese to the soup.
SERVING
10) In the soup bowl, ladle the hot soup and top with basil or parsley.
11) Serve as an appetizer.
1) Heat a soup pot on medium-high heat.
MAKING
2) In the pot saute prosciutto or pancetta for 2 minutes.
3) add onion, celery, bay leaf, garlic and zucchini.
4) Season veggies with salt and pepper.
5) Stirring frequently, saute for another 5 minutes.
6) Add all beans, chicken stock and let them boil.
7) Add pasta and cook for 8 minutes until pasta is soft.
8) Add spinach and let it wilt for 1 minute.
9) Add grated cheese to the soup.
SERVING
10) In the soup bowl, ladle the hot soup and top with basil or parsley.
11) Serve as an appetizer.
Chef
