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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) olive oil |
1/4 pound(s) pancetta or thick cut prosciutto, finely chopped |
1 pound(s) zucchini |
2 stalk(s) celery |
1 small carrot |
1 onion, finely chopped |
1 bay leaf |
3 clove(s) garlic |
1 can(s) cannellini beans, rinsed |
1 can(s) tomato puree |
1/2 pound(s) whole wheat penne |
1/2 cup(s) basil, torn into pieces |
1/2 cup(s) parmigianno cheese |
Directions:
1. In a soup pot, heat the EVOO, a couple of turns of the pan, over medium-high heat. Add the pancetta or prosciutto, if using, and cook until browned, a couple of minutes. Add the zucchini, celery, carrot, onion, bay leaf and 2 cloves garlic; season with salt and pepper. Cook until the vegetables are tender, 7-8 minutes.
2. Pre-heat the broiler and position a rack in the middle of the oven.
3. Stir the chicken stock, beans and tomatoes into the soup and bring to a boil. Add the pasta and cook to al dente. Stir in the basil and lower the heat to low.
4. Meanwhile, in a small saucepan, melt the butter over low heat. Add in the remaining 1 clove garlic and swirl for a minute or so; remove from the heat.
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