• Cooking Time: 30 minutes
• Servings: 8-10
• Preparation Time: 30
• 1/4 cup olive oil
• 1 cup onion, finely chopped
• 2 cloves fresh garlic, minced
• 1 cup leek, cut and sliced thinly
• 1 cup celery, chopped
• 2 cups carrots, diced
• 2 cups savoy cabbage, chopped
• 1 cup fresh green beans, cut into 1/2 inch lengths
• 1 1/2 cup potato, finely diced
• 1/2 cup prosciutto, chopped
• 1 cup ham, chopped
• 1 cup zucchini, unpeeled and chopped into 1/2" cubes
• 1 cup fresh spinach, rinsed, stemmed, and chopped
• 2/3 cup fresh or canned tomatoes, (if using fresh put into boiling water for 1 1/2 minutes and then remove skin)
• 1/2 cup tomato sauce
• 6 cups chicken broth
• 2 cups canned beans, kidney or cannellini or both (can substitute dry white beans, but cook ahead for 35 min)
• 1 Tbsp fresh rosemary or 1 tsp dried rosemary
• 1 tsp basil
• 1 tsp oregano
• 1/4 cup fresh parsley, chopped
• 1 cup small shell noodles
• salt & pepper to taste
• grated fresh parmesan to garnish

1. In a large stock pot or soup pot add the olive oil and heat. Saute onion, carrots, celery, leek, cabbage, green beans, potatoes and garlic for 2 minutes.
2. Add the chicken stock to the pan.
3. Add the prosciutto, ham, zucchini, tomatoes, spinach, tomato sauce, and herbs.
4. Simmer soup over low for 5 minutes then add the shell noodles until vegetables and pasta are softened.
5. Add the cooked beans and warm through.
6. Add fresh parsley if using. Check the seasoning and salt & pepper to taste.
7. Serve in bowls and garnish with plenty of fresh parmesan cheese.
8. Enjoy!

This is a delicious and hearty soup that is soul-warming. Don't forget the fresh parmesan!