Minestrone Soup Archives - 2 Sisters 2 Cities

Delicious Minestrone Soup

I know it’s getting towards spring, but it is still cold in parts of the country so I am sharing my new favorite recipe for minestrone soup. It’s not actually cold where I live…it was actually 75 degrees last weekend and in the 80’s this weekend. You still got to have soup though! I made this soup twice in the last few months.

Minestrone Soup

My boyfriend loves minestrone soup so I am always experimenting with new recipes and versions. I, on the other hand, can take it or leave it. I usually enjoy minestrone soup the first time around, but then I am over it by leftover time. I loved this minestrone soup recipe the whole time probably because of the addition of pancetta and pesto. I whipped up my super quick recipe for French bread for the side and it was some happy eating. I happened to have enough leftover pesto in the freezer for both batches I made. It also gave me an excuse to use my new Le Cruiset Dutch Oven I won in a raffle at my work’s sample sale. Woot woot! She’s a beauty, isn’t she? Chopped Veggies for Soup

Minestrone Soup

Author: 2 Sisters 2 Cities

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

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.
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.
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!

Source– Adapted from Ina Garten’s Barefoot Contessa Foolproof

More Soup Please!
sisterk (2)

My mom had made this recipe of Minestrone soup for us over Christmas break. It was really delicious and I usually don’t feel that way about minestrone soup. This weekend wasn’t really what I would consider a winter soup weekend because it was pretty mild out. After I went on my walk this afternoon, it got a little chillier so I was in the mood for soup. The soup makes a lot- my Dutch oven was almost filled to the brim. After one bowl, my boyfriend and I were stuffed. I will be having this soup for lunch all week, and giving some to my best friend and my boyfriend’s mom. Yes, that’s how much soup I have, but it’s okay…it is delicious.

Minestrone Soup
Printer-Friendly Recipe

Ingredients
2 tbsp. olive oil
1 large onion, diced
4 cloves garlic, minced
1 large carrot, peeled and diced
1 medium zucchini, diced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1/2 tsp. freshly ground black pepper
6 cups of low sodium chicken or vegetable broth
1 28oz can of diced tomatoes
1 45oz can crushed tomatoes
15 oz. can cannellini beans, drained and rinsed
4 oz. of dried whole wheat pasta (I used medium shells)
Parmesan cheese to sprinkle on top

Directions:
In a large pot heat olive oil over medium-high heat. Add onions and cook for about 5 minutes, until translucent. Add garlic, stir for 30 seconds. Add carrots and cook for 5 minutes until carrots are soft. Next add zucchini, oregano, basil, salt, and pepper. Stir frequently for 2 minutes. Add in broth and the tomatoes . Bring to a boil, and then reduce heat to medium low and simmer for 10 minutes. Add beans and dried pasta. Cook for an additional 10-15 minutes, until pasta is ready. Serve with Parmesan cheese sprinkled on the top. Makes 6 servings. (6-7 Weight Watchers PointsPlus – depending if you add cheese)

Source: Adapted from Better, Homes and Garden – January 2012

Enjoy!

-K
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