Prep Time: 10 minutes Cook Time: 20 mintues
Yield: 4-6 servings
2 tablespoons extra-virgin olive oil
4 slices pancetta or 1/4 lb thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, minced
1 medium or 2 small zucchini, diced
1 bay leaf, fresh or dried
1 can white kidney beans, cannellini
1 can garbanzo beans
Salt and fresh ground black pepper
8 cups chicken broth
1 cup salad pasta or elbow macaroni
1 can Italian cut green beans
1 bag salad spinach (9 oz), stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmesan cheese, plus extra to pass at table
Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onion, celery, garlic, zucchini, and bay leaf to pot. Season vegetables with salt and pepper to 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 until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated parmesan cheese and ladle soup into bowls.
