Tomato Minestrone Soup

Ingredients

• 2 tablespoon(s) olive oil
• 1/4 pound(s) pancetta or thick cut prosciutto, finely chopped
• 1 pound(s) zucchini
• 2 stalk(s) celery
• 1 small carrot
• 1 onion, finely chopped
• 1 bay leaf
• 3 clove(s) garlic
• 1 can(s) cannellini beans, rinsed
• 1 can(s) tomato puree
• 1/2 pound(s) whole wheat penne
• 1/2 cup(s) basil, torn into pieces
• 1/2 cup(s) parmigianno cheese

Preparation

1. In a soup pot, heat the EVOO, a couple of turns of the pan, over medium-high heat. Add the pancetta or prosciutto, if using, and cook until browned, a couple of minutes. Add the zucchini, celery, carrot, onion, bay leaf and 2 cloves garlic; season with salt and pepper. Cook until the vegetables are tender, 7-8 minutes.


2. Pre-heat the broiler and position a rack in the middle of the oven.


3. Stir the chicken stock, beans and tomatoes into the soup and bring to a boil. Add the pasta and cook to al dente. Stir in the basil and lower the heat to low.


4. Meanwhile, in a small saucepan, melt the butter over low heat. Add in the remaining 1 clove garlic and swirl for a minute or so; remove from the heat.