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Ingredients:

Serves 6

2/3-cup dry cannellini beans
Prosciutto bone or ham hock
1 onion, cut in half
1 celery stalk
1 medium carrot
1 bay leaf
1 cup extra-virgin olive oil
6 oz. button mushrooms, cleaned and quartered
2 tsp. porcini powder, divided
1 tsp. Gray salt
brussels sprouts, blanched and quartered
1/2-cup carrots, diced small
1/2-cup onion, diced small
2 oz. prosciutto, diced small
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 14 oz. can whole tomatoes
2 cups chicken broth
1/2-cup Raditori pasta
2 cups fresh spinach

Directions:

1. Cover dried beans with cold water.
   
2. Bring to a boil, cover, remove from heat and let stand 1 hour, then drain.
   
3. Return beans to large pot with 2 quarts water, prosciutto bone, onion half, celery, carrot and bay leaf.
   
4. Simmer gently, uncovered, until beans are tender (about 1-1/2 hours).
   
5. Allow beans to cool in broth.
   
6. Heat half the oil in a large pot and sauté mushrooms with half the porcini powder and half the salt. Do not move the mushrooms until they have caramelized on the bottom.
   
7. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
   
8. Remove from pan and set aside.
   
9. Heat remaining oil in pot.
   
10. Sauté Brussels sprouts with remaining salt until caramelized (about 5 minutes).
    
11. Remove from pan and set aside.
    
12. In the same pot add carrot and onion and cook for 5 minutes.
    
13. Add prosciutto, garlic, porcini powder and thyme.
    
14. Add tomatoes and chicken broth, then add beans and bring to a boil.
    
15. Add Radiatori, reduce heat and simmer until cooked.
    
16. To serve, spoon Brussels sprouts, mushrooms and spinach on top of minestrone in soup bowls.

Chef's note: When you buy dried porcini mushrooms, place the broken pieces or bag dust into a clean coffee grinder and make your own porcini powder.