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1
In a large, heavy-bottomed Dutch oven, heat the oil over medium heat.
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2
Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes.
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3
Add the garlic and cook until fragrant, 45 to 60 seconds.
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4
Add 4 cups of the water, the cabbage, and the cheese rind.
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5
Season the mixture with salt and pepper.
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6
Bring to a boil over high heat, and then decrease the heat to low.
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7
Simmer until the mixture is flavorful and well combined, about 30 minutes.
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8
Add the tomatoes, green beans, okra, yellow squash, zucchini, parsley, basil, and red pepper flakes.
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9
Add more of the remaining water to cover by about 1 inch.
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10
Continue to simmer slowly over very low heat until the vegetables are just tender, an additional 20 minutes.
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11
Add the pasta, and more water, if needed.
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12
Simmer until the pasta is tender, an additional 10 to 15 minutes.
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13
Taste and adjust for seasoning with salt and pepper.
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14
To serve, ladle the soup into warmed bowls.
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15
Drizzle with extra-virgin olive oil and sprinkle with grated cheese.
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16
Parmigiano-Reggiano is a hard, dry cheese made from cows milk.
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17
The rind is golden tan and the interior is creamy yellow.
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18
True Parmigiano-Reggiano from Italy is aged eighteen to thirty-six months and is sharp and rich in flavor with a salty kick.
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19
While other countries make Parmesan cheese, real Italian Parmigiano- Reggiano is more expensive and is well worth every dime.
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20
Look for Parmigiano-Reggiano stenciled on the rind to authenticate the origin.
