Winter Minestrone Soup
INGREDIENTS
Good olive oil*
1 ½ cups chopped yellow onions*
2 cups (1/2-inch-diced) carrots* (3 carrots)
2 cups (1/2-inch-diced) celery* (3 stalks)
2 ½ cups (1/2-inch-diced) butternut squash
1 ½ Tbsp. minced garlic* (4 cloves)
2 tsp. chopped fresh thyme* leaves
One 26-ounce can, or box diced tomatoes*, such as Pomi
6 to 8 cups chicken stock*, preferably homemade (for a pure veggie recipe, use vegetable 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 tubetti or macaroni
8-10 ounces fresh baby spinach leaves*
½ cup good dry white wine* (choose a wine that you would like to drink with meal)
2 Tbsp. store bought pesto
Loaf of crusty bread to dip
Freshly grated parmesan cheese* for serving
DIRECTIONS
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. 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 chicken stock, the bay leaf, 1 tablespoon of salt and 1 ½ teaspoons of 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 is too thick, I add more chicken stock.
Just 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 in large, shallow bowls, with a sprinkle of Parmesan cheese on top. Enjoy!
WINE PAIRING
Sauvignon Blanc, Pinot Grigio
KID VERSION
My kids enjoy this veggie packed soup and I hope your kids will too!
*Recipe courtesy of Ina Garten
