Red Minestrone From 'Stewed'

• 2 tablespoons olive oil
• 1 cup carrots, scrubbed, 1/4-inch dice
• 1 cup Spanish onions, 1/4-inch dice
• 1 tablespoon garlic, minced
• 1/4 cup celery, minced
• Pinch chopped fresh rosemary
• 1 cup white wine
• 1 bay leaf
• 1 quart water
• 1 cup plum tomatoes, 1/4-inch dice
• 1/2 cup heavy cream
• 8 ounces fresh pasta
• 1 cup zucchini, diced and blanched
• 1 cup loosely packed fresh spinach
• Kosher salt and cracked black pepper
• Grated cheese (such as Parmesan or Romano)
• 2 tablespoons fresh basil, torn into little scraps

1. In a large saucepan, heat the olive oil for 1 minute over medium-high heat. Add the carrots and saute for 1 minute. Add the onions and saute for 1 additional minute before adding the garlic, celery, and rosemary. Saute this mixture for 5 minutes, or until the ingredients are caramelized.
2. Add the white wine and bay leaf, bring to a boil, and add the water, tomatoes, and heavy cream. Bring to a boil, add the pasta, decrease the heat to low, and simmer for 8 to 10 minutes, or until the pasta is cooked. Remove the pan from the heat, fish out the bay leaf, and swirl in the zucchini and spinach. Season the soup to taste with salt and pepper.
3. Ladle the soup into bowls, and garnish with the grated cheese and basil.

olive oil, carrots, spanish onions, garlic, celery, rosemary, white wine, bay leaf, water, tomatoes, heavy cream, pasta, zucchini, fresh spinach, kosher salt, cheese, fresh basil

Taken from www.seriouseats.com/recipes/2013/01/red-minestrone-from-stewed.html (may not work)