Minestrone Soup

1. Prep

Prepare all vegetables by dicing the onion, mincing the garlic, peeling and dicing the carrot, dicing the celery, dicing the zucchini, and chopping the spinach. Set aside.

2. Cook Pasta

Cook ditalini pasta in a pot of boiling water until just al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

3. Sweat Aromatics

In a large pot, heat a glug of olive oil over medium heat. Add the onions and a pinch of salt, cooking until they are translucent and soft. Stir in the garlic, carrots, and celery, cooking until they begin to soften, about 5 minutes. Season with a small pinch of salt.

4. Toast Spices

Add the thyme, oregano, and crushed Calabrian chili to the pot. Cook for 1 minute until fragrant, stirring constantly.

5. Caramelize Paste

Make space in the center of the pot and add the tomato paste. Cook for 2 minutes, allowing it to caramelize slightly. Stir it through the vegetables.

6. Add Cooking Liquid

Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom. Pour in the chicken stock and bring the mixture to a simmer.

7. Finishing Ingredients

Add the zucchini, spinach, and roasted red peppers to the soup. Simmer for another 10 minutes or until the vegetables are tender but not mushy. Stir in the cooked pasta and warm through, about 2 minutes. Taste and season with freshly ground black pepper, and adjust the salt if necessary, remembering that the pasta and vegetables have been salted during cooking.

8. To Serve

Ladle the hot soup into bowls and garnish with microplaned Parmesan cheese if desired. Enjoy your comforting bowl of homemade Minestrone Soup!