Another recipe

I told a friend I would email her this recipe but thought I might as well share it. This is another recipe I adapted from one of Giada's and one of Tyler Florence's. You can check out their versions at foodnetwork.com.

My Minestrone Soup

2 Tbs. olive oil
2 onions, chopped
4 large carrots , chopped
4 celery ribs, chopped
6 oz. ham, chopped finely (you can use prosciutto, if you prefer; bacon, pancetta or Italian sausage will work)
3-4 garlic cloves, minced
6 to 8 oz. baby spinach (Giada uses Swiss chard, I use spinach because it's always available)
2 c. very small pasta, like ditalini or tiny shells
1 28 oz. diced tomatoes
1 sprig fresh rosemary
2 15 oz. cans cannellini beans, drained and rinsed
2 quarts chicken stock/broth
rind of Parmesan cheese (if you don't have one just add an ounce or two of fresh grated Parmesan)
chopped Italian parsley
salt and fresh ground black pepper


Heat the olive oil. Saute the chopped veggies, garlic and ham until the onion is translucent, about 10 minutes over medium heat. Add the spinach and saute for a couple of minutes until it is wilted. Add tomatoes and rosemary sprig and simmer for another 10 minutes. While that is simmering blend 3/4 cup cannellini beans with 1/4 cup broth or stock until smooth. Add the pureed beans, remaining broth, and Parmesan rind. When broth is heated, add pasta, whole beans and a couple of tablespoons of the parsley. Simmer for another 10-15 minutes until the pasta is cooked and the beans are heated through. Season to taste with salt and pepper. Garnish with more parsley and shredded Parmesan. This recipe serves 8 -10 but can easily be halved if you don't want a big pot of soup or leftovers (which isn't us:)