SERVES: 8
Soup Ingredients
Good olive oil
4 ounces pancetta, ½-inch-diced*
1½ cups chopped yellow onions
2 cups (½-inch) diced carrots (3 carrots)*
2 cups (½-inch) diced celery (3 stalks)
2½ cups (½-inch) diced peeled butternut squash
1½ tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
26 ounces canned or boxed chopped tomatoes, such as Pomi
6 to 8 cups chicken stock, preferably homemade*
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed*
2 cups cooked small pasta, such as tubetti*
8 to 10 ounces fresh baby spinach leaves*
½ cup good dry white wine
2 tablespoons store-bought pesto*
Garlic Bruschetta (recipe follows)
Freshly grated Parmesan cheese, for serving
Garlic Bruschetta Ingredients
- 1 French baguette
- Good olive oil
- 1 clove garlic cut in half lengthwise
Instructions
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Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven.
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Add pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.
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Add onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
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Add tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot.
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Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
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Discard bay leaf. Add beans and cooked pasta and heat through.
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The soup will be thick but if too thick, add more chicken stock.
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Just before serving, reheat the soup, add the spinach ans stir. Cook just until the leaves are wilted.
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Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.
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Serve with bruschetta on top, sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.
Garlic Bruschetta
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Preheat the oven to 425 degrees.
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Slice the baguette at a 45 degree angle in 1/2-inch-thick slices.
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Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted.
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Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.
Notes
- I used pancetta that was already cubed and closer to 1/4 inch dice, 1/2 inch diced would be better.
- For a time saver, use cubed butternut squash, available in most grocery stores.
- To reseason soup before serving, add a healthy teaspoon of pesto to each bowl.
https://homeiswheretheboatis.net/2013/01/28/winter-minestrone/