Warm Up This Fall with This Delicious Soup
1/2 tbsp. Botticelli Extra Virgin Olive Oil
1 (4 oz) package of pancetta
1 yellow or white onion, diced
2-3 carrots, peeled and diced
2-3 celery stalks, peeled and diced
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
2 zucchini, diced
1 (14oz) can of diced tomatoes
1 jar of Botticelli Traditional Pasta Sauce
- 2 cups beef broth
- 1 parmesan rind
- 3/4 cup of small pasta, such as orzo or ditalini
- 1 (10oz) bag of spinach
- Grated Parmesan cheese and chopped parsley to garnish, optional
Heat olive oil in Dutch oven or large pot over medium-high heat. Once hot, turn heat to medium, add pancetta and cook until browned.
Next, add the onion, carrots, celery, zucchini and garlic to the pot and cook for about 5 minutes.
Add in the salt and black pepper, can of diced tomatoes, jar of Botticelli Traditional Pasta Sauce, beef broth and Parmesan rind.
Stir to combine and bring to a slight boil. Turn the heat down to low, cover and simmer for 45 minutes.
Add in the pasta and spinach and cook for 10-15 minutes.
Turn off the heat. Taste and season with more salt if necessary.
Top with grated Parmesan cheese and chopped parsley. Serve with crunchy bread.