Because this is a broth-based soup (rather than a cream-based soup) a light Pinot Noir would pair beautifully. However, the heartiness that the salami adds means the soup could also stand up to a smooth Cabernet Sauvignon or red blend.
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Heat Olive Oil (2 Tbsp) in a Dutch oven over medium heat. Add White Onion (1/2), Garlic (2 cloves), Celery (2 stalks), and Carrots (2). Saute, stirring occasionally, until onion starts to become translucent and carrots and celery begin to soften.
Add Salami (1/3 cup), No Salt Added Diced Tomatoes (1 can), Chicken Broth (1 carton), and Parmesan Rind (1), if using. Bring to a boil.
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