One of my favorite Chef's is Ina Garten. She has such a calmness about her and a love for cooking for others. You can see her passion for what she does. I made her Winter Minestrone a couple of weeks ago and tweaked it just a little bit. It was a good hearty soup and all the veggies were a welcome addition to our winter time soups. If you get a chance Ina's cookbook "Foolproof" is wonderful, with realistic ingredients and recipes. This recipe was a keeper and there are so many changes that could be made. You will need:
Good olive oil
4 ounces bacon, 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 or crushed
6 to 8 cups chicken stock
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 small shells
8 to 10 ounces fresh baby spinach leaves
½ cup good dry white wine
2 tablespoons store-bought pesto
Freshly grated Parmesan cheese, for serving
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the bacon and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the 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.
Add the tomatoes, 6 cups of the chicken stock, bay leaf, 1 tablespoon salt, and 1½ teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, add more chicken stock. Just before serving, reheat the soup, add spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt.
Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
Note: To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain, and set aside. You can make this soup ahead and reheat it before serving. It will need to be reseasoned.
Good olive oil
4 ounces bacon, 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 or crushed
6 to 8 cups chicken stock
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 small shells
8 to 10 ounces fresh baby spinach leaves
½ cup good dry white wine
2 tablespoons store-bought pesto
Freshly grated Parmesan cheese, for serving
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the bacon and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the 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.
Add the tomatoes, 6 cups of the chicken stock, bay leaf, 1 tablespoon salt, and 1½ teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, add more chicken stock. Just before serving, reheat the soup, add spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt.
Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
Note: To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain, and set aside. You can make this soup ahead and reheat it before serving. It will need to be reseasoned.
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