Green Minestrone (by Rachael Ray)

I LOVE, LOVE, LOVE this soup! Just ask my family, this is one of the few meals that I repeat. Full of unique and healthy things like chickpeas and spinach! I use Whole Wheat Orzo Pasta (this picture shows a different type of pasta). If you want to change things up a bit and make something different, this is it! Try it, you won't be sorry.

2 T EVOO

8 Cups of Low Sodium Chicken Broth

4 slices of Pancetta (I never have used this, I use cooked shredded chicken or canned chicken)

1 medium onion

2 Ribs Celery, Chopped

2 Large Cloves Garlic

1 Bay Leaf

1 Medium Zucchini, cut into half moon shapes

S & P

1 Can white Beans

1 Can Garbanzo Beans

1 C mini Pasta ( I like Orzo)

½ lb. Green Beans cut into 1 in pieces

10 oz. Spinach

½ C Parmesan cheese

12-16 leaves of Fresh Basil

Directions:

Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. (or skip this step if you are using cooked chicken) Saute 2 minutes and add onions, celery, garlic, zucchini and bay leaf to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans, cooked or canned chicken, and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.