Meals Matter

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Contributed By: diamondpinkfairy
Phillis Carey @ Great News Cooking School

My husband and I got this recipe from a cooking class at Great News Cooking School- Pacific Beach, CA. This soup is sooo good. I would recommend to half the recipe if making for < 3 people.

Ingredients

2 tbsp Olive oil

1/4 lb Prosciutto, chopped

1 Medium onion, chopped

2 Ribs celery, chopped

2 Large cloves garlic, minced

1 Medium zucchini diced

1 Bay leaf

1 (15 oz) can Cannelloni beans, drained & rinsed

1 (15 oz) can Garbanzo beans, drained & rinsed

Salt & Pepper to taste

8 cups Chicken broth

1 cup Mini-sized pasta

1/2 lb Green beans, cut into 1 inch pieces

2 (6 oz) bags Baby spinach leaves

1/2 cup Romano cheese, grated (plus extra for garnish)

1/4 cup Fresh bail leaves, chopped

Preparation

Heat in a large soup pot over medium-high heat. Add the prosciutto and cook 2 minutes. Add onion, celery, garlic, zucchini and bay leaf to pot. Season with salt and pepper and cook about 5 minutes, stirring often, or until onion is cooked.

Add canneloni beans, garbanzo beans, and chicken broth to the pot. Cover and bring to a boil. Add pasta and green beans and cook 8 minutes or until pasta is just tender. Stir in spinach to wilt. Stir in 1/2 cup cheese.

Serve soup- garnish with basil and Parmesan cheese.

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