Zuppa E Insalata Della Casa Recipe

Prepare vegetables

Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add the diced onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Add diced zucchini and potato; cook, stirring, for 3–4 minutes to slightly soften the vegetables.

Pour in the canned diced tomatoes with their juices and the 6 cups of stock. Stir in dried oregano, dried basil, 1 teaspoon kosher salt and 1 teaspoon black pepper. Bring the mixture to a gentle boil.

Reduce heat to a simmer and cook, uncovered, until the potatoes are tender, about 12–15 minutes.

Stir in the small pasta and cook until al dente according to package directions (usually 8–10 minutes). If soup becomes too thick, add up to 1 cup extra stock or water to reach desired consistency.

When pasta is nearly done, add the rinsed cannellini beans and chopped spinach. Simmer 1–2 minutes until beans are heated through and spinach is wilted.

Turn off heat, stir in chopped fresh parsley, adjust seasoning to taste with additional salt and pepper if needed. Ladle into bowls and top each serving with a sprinkle of grated Parmesan if using.

Make the dressing

In a small bowl or jar combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or sugar), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake well until emulsified. Taste and adjust acid, salt or sweetness as desired.

Assemble the salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and shredded carrots in a large bowl. Toss gently to combine.

Just before serving, drizzle the dressing over the salad (use about half for two servings, reserve extra if desired), toss lightly to coat, and top with croutons. Serve immediately alongside the soup.