2 tablespoons olive oil
2 large carrots, diced
2 stalks celery, diced
1 medium yellow onion, diced
6 cups high-quality chicken broth, such as Swanson (avoid low-sodium)
2 cups high-quality beef broth, such as Swanson (avoid low-sodium)
2 cups water
½ cup dry white wine (optional)
1 bay leaf
½ teaspoon salt
¼ teaspoon white pepper (black pepper is fine)
1 cup small pasta, like ditalini
4 oz fresh spinach, stems trimmed and roughly chopped (yielding about 3 packed cups)
Parmigiano Reggiano, for serving
Instructions
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