Green Minestrone

2 Tbsp EVOO
4 slices pancetta or 1/4 pound thick cut prosciutto chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 bay leaf
1 medium zucchini diced
salt and pepper
1  can 15 oz cannellini beans
1 can 15 oz garbanzo beans
8 cups chicken broth
1 cup ditalini pasta
1/2 pound green beans, trimmed and cut into 1-in pieces
10 oz triple washed spinach, coarsely chopped
1/2 cup Parmigiano Reggiano or Romano cheese
12-16 leaves fresh basil, torn or shredded OR 1/4 cup chopped fresh flat-leaf parsley

Heat a soup pot over medium-high heat.  Add oil and pancetta or prosciutto.  Saute 2 minutes, then add onions, celery, garlic, bay leaf and zucchini to the pot and season with salt and pepper to taste.  Saute another 5 minted, stirring frequently.  Add white 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, 1 minute.  Stir in grated cheese and ladle soup into bowls.  Top with basil or chopped parsley.