Green Minestrone Soup Recipe | Inspired by Rachael Ray
Level: Easy
Servings: 4
Nutrition Facts Per Serving: Calories: 739 | Total Fat: 22g | Saturated Fat: 6g | Carbohydrates: 94g | Fiber: 16g | Sugars: 16g | Protein: 45g | Cholesterol: 38mg | Sodium: 2260mg
Total Time: 30 minutes (Prep: 10 minutes; Cook: 20 minutes)
Minestrone translates to "big soup." This green variation tastes rich and comforting, as if it's been simmering for hours.
Ingredients
- 2 tablespoons extra-virgin olive oil (about two turns of the pan)
- 4 slices pancetta, or 1/4 pound thick-sliced prosciutto, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 large garlic cloves, crushed
- 1 medium zucchini, cubed
- 1 bay leaf, fresh or dried
- 1 can cannellini (white) beans, drained and rinsed
- 1 can chickpeas (garbanzo beans), drained and rinsed
- Salt and cracked black pepper, to taste
- 8 cups chicken broth or stock
- 1 cup ditalini or small penne pasta
- 1/2 pound green beans, ends trimmed and cut into 1-inch pieces
- 10 ounces pre-washed spinach, stems removed and rough-chopped (or another hearty green)
- 1/2 cup freshly grated Parmigiano-Reggiano or Romano cheese, plus more for serving
- 1216 fresh basil leaves, torn or shredded, or 1/4 cup chopped parsley
Instructions
- Put a soup pot over medium-high heat. Pour in the olive oil and add the pancetta or prosciutto. Saut for about 2 minutes, then add the onion, celery, garlic, zucchini, and bay leaf. Season with salt and pepper and continue stirring for about 5 minutes until the vegetables soften.
- Add the cannellini beans, chickpeas, and chicken broth. Cover and bring to a boil.
- Add the pasta and green beans. Simmer about 8 minutes, or until the pasta is al dente.
- Stir in the spinach and let it wilt, about 1 minute.
- Stir in the grated cheese, ladle the soup into bowls, and garnish with torn basil or chopped parsley. Serve with extra cheese at the table.
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