Minestrone Soup

Ingredients

• 2 Tbsp olive oil
• 1/4 lb prosciutto, chopped
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 large cloves garlic, crushed
• 1 bay leaf
• 1 medium zucchini, diced
• salt and freshly ground black pepper
• 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)

Instructions

• 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.