When Summer Begins to Fade ... and The Best Minestrone Soup Recipe

  

Good Olive Oil
(I love Olio Santo Olive Oil, I think it's the best)

4 oz pancetta or bacon - 1/2 inch diced

2 cups carrots - 1/2 diced

1 1/2 cups chopped yellow onions

2 1/2 cups gold potatoes quartered

1 1/2 tbs minced garlic

2 tsp chopped thyme - fresh

26 oz can Chopped tomatoes

8 cups chicken stock

1 bay leaf

15 oz can cannelloni beans, drained and rinsed

2 cups small pasta - cooked

1/4 cup white wine

8-10 oz baby spinach leaves

2 tbs store bought pesto

Plenty of grated Parmesan cheese and more for the table

Red pepper flakes

Heat 2 tbs of olive oil medium heat in Staub Cast-Iron Pumpkin Cocotte/stock pot, cook pancetta/bacon for 6-8 minutes until light brown.  Add onions, carrots, garlic, thyme, for 8-10 minutes until vegetables soften.  Add tomatoes and cook for 3 minutes, chicken stock, bay leaf, 1 to 1 1/2 tsp  kosher salt ("to taste" as my mom use to say) and 1 1/2 tsp pepper, a dash to one teaspoon of red pepper flakes.  

Bring to a boil, add potatoes, white wine and simmer uncovered for 30 minutes. Discard bay leaf.  Add beans and cooked pasta.

Heat through, soup should be thick.  Stir in 2 big spoons of pesto, add spinach just before serving, sprinkle with Parmesan cheese and drizzle with Olive oil. Serve hot.

Top with Garlic bruschetta, or sliced Italian bread in the bottom of individual bowls.