Serves: 8 bowls
- In a large stockpot (8 quart is best, 6 quarts will suffice), heat olive oil and add the onions, carrots, celery, tomato paste, and salt. Fry for about 7 to 10 minutes
- Add the seasonal vegetables, garlic, oregano, red chili flakes, and thyme. Cook until fragrant while stirring for 2 minutes
- Pour in the diced tomatoes and their juices, bouillon paste, and water. Add the salt, bay leaves, and freshly ground black pepper along with the parmesan rind. You can also turmeric at this point for color and flavor
- Bring soup to boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer and cook for 15 minutes
- Add the pasta and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
- Remove the bay leaves. Taste and adjust salt + water to taste.
- Garnish bowls of soup with grated Parmesan, if you’d like.
The veggies can include anything you like which are in season. Ideally, you need 1 or 2 hearty veggies (cauliflower, potato, radish, sweet potato, parsnip, etc.) and 1 or 2 softer veggies (squash, zucchini, asparagus, corn, lima beans, broccoli, etc.) Greens can be spinach, collard, kale, or any hearty green of choice that cooks well.