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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Olive Oil (2 Tbsp)
in a Dutch oven over medium heat. Add
White Onion (1/2)
Garlic (2 cloves)
Celery (2 stalks)
. Saute, stirring occasionally, until onion starts to become translucent and carrots and celery begin to soften.
Salami (1/3 cup)
No Salt Added Diced Tomatoes (1 can)
Chicken Broth (1 carton)
Parmesan Cheese (1)
, if using. Bring to a boil.
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Nutrition Per Serving
% Daily Value*
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