Rachael Ray’s Green Minestrone (Laura Martin)

2 T Extra Virgin olive Oil
4 slices of pancetta ( I use canned chicken)
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, minced
1 bay leaf
1 medium zucchini, chopped into chunks
Salt and Pepper to taste
1 can white beans
1 can garbanzo beans
8 C chicken broth
1 C mini pasta
½ lb. green beans or can of green beans
10 oz. fresh or frozen chopped spinach
½ C parmesan cheese
12-16 leaves of fresh basil

Sauté – pancetta (if using) in olive oil. Add onions,
celery, bay leaf, garlic, zucchini, and Salt and Pepper.
Sauté for about 5 minutes.
Add – beans and Broth, cover and bring to boil.
Add – Pasta and green beans – cook 8 minutes
Stir- in spinach, 1 minute
Stir – in grated cheese and top with basil