Instructions
- **Vegetable Stock:** Combine all Vegetable Stock ingredients in a large pot. Bring to a boil, then reduce heat and simmer for at least 1.5 hours, skimming off any foam that rises to the surface. Strain broth through a fine-mesh sieve lined with cheesecloth. Discard solids.
- Heat Extra Virgin Olive Oil in a large pot or Dutch oven over medium heat.
- Add Diced Shallots, Diced Heirloom Carrots, and Diced Fennel to the pot and cook until softened, about 8-10 minutes.
- Add Garlic-minced and cook for 1 minute more, until fragrant.
- Stir in San Marzano Tomatoes-crushed, Borlotti Beans-drained and rinsed, Haricot Verts-trimmed, Diced Summer Squash, and Sugar Snap Peas.
- Pour in Rich Vegetable Stock and add Fresh Thyme Leaves, Fresh Rosemary-finely chopped, and Red Pepper Flakes. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Add Ditalini Pasta-high quality and continue to simmer until pasta is al dente, about 8-10 minutes.
- Season with Sea Salt and Freshly Ground Black Pepper to taste.
- Serve hot, garnished with Fresh Basil-chiffonade, Parmigiano-Reggiano-finely grated, and a drizzle of High-Quality Extra Virgin Olive Oil.
