Ingredients
- two tablespoons extra-virgin essential olive oil, 2 turns from 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 clove, crushed
- 1 medium zucchini, diced
- 1 bay leaf, fresh or dried
- 1 can white-colored beans, cannellini
- 1 can garbanzo beans, ceci
- Salt and freshly ground pepper
- 8 cups chicken broth or stock
- 1 cup ditalini pasta or small penne pasta
- 1/2 pound eco-friendly beans, trimmed and reduce 1-inch pieces
- 10 ounces triple washed green spinach, stems removed and coarsely chopped, or other dark vegetables
- 1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass through while dining
- 12 to 16 leaves fresh tulsi, torn or shredded or 1/4 cup chopped parsley leaves
Directions
Heat a soup pot over medium high temperature. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic clove, zucchini and bay towards the pot. Season vegetables with pepper and salt, for your taste. Saute vegetables a few minutes, stirring frequently. Add white-colored beans, garbanzo beans and chicken broth towards the pot. Cover soup and produce to some boil. Add pasta and eco-friendly beans towards the soup and prepare 8 minutes, or until pasta is simply tender. Stir in green spinach to wilt, one minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded tulsi or chopped parsley.
Recipe thanks to Rachael Ray