Name: Winter Minestrone & Garlic Bruschetta
Ingredients: Good olive oil; 4 ounces pancetta (½-inch-diced); 1 1/2 cups chopped yellow onions; 2 cups ½-inch diced carrots (3 carrots); 2 cups ½-inch diced celery (3 stalks); 2 1/2 cups ½-inch diced peeled butternut squash; 1 1/2 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; 1/2 cup good dry white wine; 2 tablespoons store-bought pesto; Garlic Bruschetta (see recipe); Freshly grated Parmesan cheese (for serving)

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Winter Minestrone & Garlic Bruschetta

Course: Main Course, Soup

Servings:

Author: Barefoot Contessa

Ingredients

Good olive oil
4 ounces pancetta ½-inch-diced
1 1/2 cups chopped yellow onions
2 cups ½-inch diced carrots (3 carrots)
2 cups ½-inch diced celery (3 stalks)
2 1/2 cups ½-inch diced peeled butternut squash
1 1/2 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
1/2 cup good dry white wine
2 tablespoons store-bought pesto
Garlic Bruschetta see recipe
Freshly grated Parmesan cheese for serving

Instructions

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta 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, the bay leaf, 1 tablespoon salt, and 1-1/2 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. J
ust before serving, reheat the soup, add the 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 to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
Garlic Bruschetta
1 baguette Good olive oil 1 garlic clove, cut in half lengthwise Preheat the oven to 425 degrees.
Slice the baguette at a 45-degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.