Green Minestrone (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Minestrone is literally a BIG soup. This one tastes like it simmered all day. 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:
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.
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