Recipe from Jim Courtovich
- 4 tablespoons olive oil
- 1 pound pancetta, finely chopped
- ¼ cup Italian parsley, chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 6 large yellow onions, sliced into large moon-shaped slices
- 2 tablespoons fresh thyme, chopped
- 1 cup red wine
- 12 cups chicken stock
- 1 (12-ounce) package fresh spinach, washed
- 1 (8-ounce) bag frozen peas
- Parmesan cheese, to grate over top
Add the olive oil to cover the bottom of a large stockpot and bring it to medium heat. Add the pancetta and cook it until it sweats. Add the parsley, carrots and celery. Cook for 6 minutes. Add the onions and thyme, and cook on medium-low heat, covered, for an hour. Stir occasionally until the onions are cooked down, but not browned.
Stir in the red wine and cook it down until it has evaporated, about 5 minutes. Add the chicken stock and continue to simmer on medium-low heat for 30 minutes.
Add the spinach and peas. Let the soup simmer another 5–7 minutes. Adjust the seasoning with salt and pepper to taste.
To serve, ladle the soup into bowls, grate Parmesan cheese over the top with a drizzle of olive oil.
Serve with crusty, hearty bread.
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