Hearty Winter Minestrone
Adapted from Ina Garten: Foolproof via [Crave by Random House|http://www.cravebyrandomhouse.ca/2012/10/30/winter-minestrone-garlic-bruschetta/]
Yields: 8 servings
Ingredients
- 2T olive oil
- 5 slices bacon, chopped
- 1 large yellow onion, chopped
- 4 large carrots, chopped
- 4 large celery stalks, chopped
- 2c butternut squash, peeled and chopped
- 4 cloves garlic, minced
- 2t fresh thyme leaves, chopped
- 26oz can diced tomatoes in juice
- 8c chicken broth
- 1 bay leaf
- salt and pepper
- 15oz can cannellini beans, drained
- 2c small pasta such as Ditalini, cooked al dente in salted water and drained
- 8oz fresh spinach, roughly chopped
- 1/2c white wine
- 2T pesto
- crusty bread, for serving (we had a rosemary artisan loaf)
Instructions
In a large dutch oven over medium-high heat, add the olive oil and bacon. Cook bacon until brown and crisp. Add the onions, carrots, celery, squash, garlic, and thyme. Cook, stirring frequently, about 8-10 minutes, until the vegetables begin to soften and the onions are translucent. Add the tomatoes, chicken broth, bay leaf, and a generous amount of salt and pepper. Bring to a boil, lower the heat and cover. Simmer 30 minutes.
[This is a good time to boil and drain your pasta]
Discard the bay leaf. Add the beans, cooked pasta, fresh spinach, white wine, and pesto. Stir to combine and heat through. Taste for seasoning and add more salt and pepper as needed.
Serve with grated parmesan cheese and crusty bread.