This is my version of the delicious Green Minestrone from Rachael Ray 30-Minute Meals 2. I vary the ingredients according to what I have on hand so the soup changes each time I make it, but the basic recipe is an excellent template for a really yummy soup. If you have some pesto sauce in the fridge, it makes a great garnish for this soup.
1 can (15 oz) white cannellini beans, drained (or 2 cups of home cooked canellini beans)
1 can (15 oz) garbanzo beans, drained (or 2 cups home cooked garbanzo beans)
8 cups chicken broth (homemade broth tastes great in this recipe)
1 cup ditalini pasta
1/2 pound green beans, trimmed and cut into 1 inch pieces
10 ounces fresh spinach, coarsely chopped
1/2 cup parmesan cheese, shredded
1/4 cup chopped fresh parsley or basil (or a combo of both)
Heat a soup pot over medium high heat. Add oil and prosciutto and then saute for 2 minutes before adding onions, celery, garlic, bay leaf and zucchini to the pot. Season with salt and pepper to taste. Saute another 5 minutes, stirring frequently.
Add white beans, garbanzo beans and chicken broth to the pot, cover and bring to a boil.
Add pasta and green beans and cook 8 minutes, or until pasta is just tender.
Stir in spinach to wilt, 1 minute, Stir in grated cheese and ladel soup into bowls, Top with basil/parsley.