INGREDIENTS
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1 (4 oz) package of pancetta
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1 yellow or white onion, diced
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2-3 carrots, peeled and diced
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2-3 celery stalks, peeled and diced
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2 cloves garlic, minced
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1/2 tsp. salt
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1/2 tsp. black pepper
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2 zucchini, diced
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1 (14oz) can of diced tomatoes
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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
PREPARATION
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Once hot, turn the heat to medium, add the 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, a can of diced tomatoes, a 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.