Minestrone

Preheat Dutch oven for 5 minutes on the setting one notch above medium. Sauté half of a large onion & two ribs of celery in 2 T olive oil until onions are translucent. Sprinkle the following on the vegetables while they’re cooking: salt, pepper, red pepper flake. Once onions are translucent, add 3 cloves of garlic and some garlic powder. Stir the garlic into the onions/celery.

Add one quart of chicken or veggie stock, 28 oz can crushed tomatoes, 15 oz can fire roasted diced tomatoes, bay leaf, 2 tsp Caldo de Tomate, 1/4 lb ham slices, diced, and Parmesan rinds if you have any. Also add some oregano and thyme. More oregano than thyme—a pinch of thyme is all. Maybe a teaspoon of oregano. Cook for 20 minutes. Let set for a few hours.

When you’re ready to serve, cook a cup of ditalini. While you’re doing that, heat the soup up. Towards the end, add your frozen vegetables (peas, carrots, and green beans if you’re feeling them) and cook them just long enough to heat through. If you plan on leftovers, serve the ditalini on the side.