Minestrone Soup
Author: 
 
Ingredients
  • 2 tbsp. Olive Oil
  • 4 oz. pancetta, diced
  • 1½ cup chopped onion
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2½ cups diced peeled butternut squash
  • 1½ tbsp. minced garlic
  • 2 tsp. chopped fresh thyme
  • 28 oz. canned diced tomatoes
  • 6-8 cups chicken stock
  • 1 bay leaf
  • 1 tbsp. kosher salt
  • 1½ tsp. fresh cracked pepper
  • 1 15-oz. can of cannellini beans, drained and rinsed
  • 1 cup uncooked small pasta, like tubetti
  • 8-10 oz. fresh baby spinach
  • ½ cup dry white wine
  • 2 tablespoon store-bought pesto
Instructions
  1. Heat olive oil in large pot or Dutch oven over medium heat. Add pancetta to the pan and cook for 5-7 minutes, stirring occasionally, until lightly browned. Next add in onions, carrots, celery, squash, garlic and thyme, cooking for 8-10 minutes, stirring occasionally until vegetables are softened.
  2. Add diced tomatoes, 6 cups of chicken stock, a bay leaf, salt, and pepper into the pot. Bring soup to a boil and then lower the heat to simmer for 30 minutes. Cook pasta in a separate pot according to package directions.
  3. Throw out the bay leaf. Add in cooked pasta and beats and allow them to heat up in the soup. If the soup gets too thick, add in additional chicken stock. Add spinach to soup and stir until spinach starts to wilt. Stir in white wine and pesto. Sprinkle with Parmesan cheese and serve with warm fresh bread. Enjoy!
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/04/minestrone-soup-2/