Giambotta (Vegetable Stew/Soup)

• 1/4 cup extra virgin olive oil
• 1 teaspoon crushed red pepper
• 1 onion, chopped
• 2 carrots, chopped
• 6 celery stalks, chopped
• 1 small head of garlic, peeled and chopped
• 1 container of Pomi chopped tomatoes (26.46 ounces)
• 1 12-ounce package of frozen artichokes, tough parts removed and chopped
• 1 bundle of fresh thyme
• 1/4 cup of ancient grain mix (farro, barley, rice, etc.)
• 6 cups of water
• 3-4 tablespoons of a good pesto
• 1 15 ounce can of cannelini beans, drained and rinsed
• 2 cups of frozen whole leaf spinach
• Himalayan salt, to taste
• freshly ground black pepper, to taste
• grated Pecorino Romano, for serving
• crusty Italian bread, for serving

1. In a Dutch oven, heat the oil on low to medium.
2. Add your crushed red pepper and onions, saute until translucent.
3. Add in your carrots and celery.
4. Once the veggies get some nice color, add in your garlic, and saute for a minute (you don't want the garlic to brown).
5. Next, add in your tomatoes and simmer until they are reduced by half (roughly 5 to 10 minutes).
6. Toss in your artichokes, thyme bundle, grains, and stir so that everything is nicely coated.
7. Add the water and the pesto.
8. Cover and bring to a boil.
9. Lower to a simmer, covered, for 30 minutes (or until the grains are cooked through).
10. Add the beans, spinach, and simmer for 10 more minutes.
11. Season with salt and pepper to taste.
12. Serve with some crusty Italian bread and a good sprinkle of Pecorino Romano! Enjoy!

extra virgin olive oil, red pepper, onion, carrots, celery stalks, head of garlic, tomatoes, artichokes, thyme, ancient grain, water, pesto, cannelini beans, salt, freshly ground black pepper, crusty italian bread

Taken from food52.com/recipes/31032-giambotta-vegetable-stew-soup (may not work)