Italian Minestrone Soup - Paleo, Gluten-Free

0 Preheat a large sauté pan over medium heat. Add the olive oil and heat until shimmering. Add carrots, celery and onion and season with a pinch of salt. Cook, stirring, until onions are translucent, around 5 minutes. Add the garlic and tomato paste and cook, stirring, to incorporate, 2 minutes.
1 Add the chicken bone broth and water, raise the heat to high and bring the liquid to a steady simmer. Add the Parmigiano Reggiano rinds, spinach, orzo, asparagus and bay leaves and cook, stirring occasionally, until the orzo is al dente, around 8 minutes.
2 Remove the pot from the heat, taste for seasoning and adjust with salt and pepper as desired. Ladle the minestrone into individual serving bowls. Garnish with a drizzle of olive oil, dash of chile flakes and some grated Parmigianno Reggiano.