process
1. Prepare your vegetables (onion, carrot, celery, shallot, garlic), then heat olive oil in a large pot over medium heat. Add the vegetables to the pot and cook until soft and fragrant, about 10 minutes. Season with a generous pinch of salt. Increase the heat to medium-high and continue cooking, stirring often, until the vegetables begin to take on a little color. Remove from heat.

 

2. Transfer the vegetables and 1 cup of chicken broth to a blender. Blend until a smooth puree forms, adding more broth as needed.

 

3. Return the pot to high heat. Add the remaining chicken broth, vegetable purée, bay leaves, thyme, parmesan rind, and red pepper flakes. Bring to a boil, then reduce to a gentle simmer. Let simmer for 10 minutes. Taste and adjust seasoning with salt as needed.

 

4. Add your pasta directly to the pot and cook according to package instructions. Once the pasta is tender, reduce the heat back to low and slowly stir in the cubed butter, a few cubes at a time, until incorporated.

 

5. To serve - ladle into bowls and top generously with freshly grated parmesan.