1. Into a large soup pot add the oil and heat over medium-low heat
2. Sauté the onion, garlic, celery, and carrots until the onions start to get translucent – about 5 minutes
3. Add the tomato paste and stir into the vegetables. Cook about 1 minute
4. Add the red wine and cook to allow alcohol to evaporate, about 1 minute
5. Add the soaked and softened hazelnuts, parmigiana rind, zucchini and asparagus, salt, pepper and oregano. Stir well
6. Add the vegetable stock and cook uncovered for about 30 minutes, until some of the stock has been reduced and the liquid is still above the vegetables. Cover the pot with a lid and cook for 15 minutes
7. In the last 2 minutes, add the baby spinach, stir and let simmer uncovered
The soup will last well for up to 4 days in the fridge.
The total volume I obtained was just slightly more than 1600 g. Your volume will vary depending on how much evaporation occurs as you are cooking. If your water is evaporating too quickly, add a bit more stock or water and reduce your heat to a light simmer.
By Angela Wilkes
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