Winter Minestrone

A few weeks back, when it was freezing outside and I was feeling just a little under the weather, I knew that the answer to my problems was one thing only - soup.  I went to one of my favorites, the Barefoot Contessa, and whipped up her Winter Minestrone one cold winter evening.  It definitely hit the spot - it was warm, hearty, and seemingly healthy!  While a new storm is brewing this week in Seattle, I'd highly recommend snuggling in at home and making a batch of this yummy and warming soup.  You'll be happy for days :)

Winter Minestrone

Ingredients
Olive Oil
4 oz pancetta {i used bacon}
1 1/2 cups chopped yellow onion
3 carrots diced
3 stalks celery diced
2 1/2 cups diced peeled butternut squash
4 cloves garlic, minced
2 tsp fresh thyme leaves
26oz canned chopped tomatoes
6-8 cups chicken stock
1 bay leaf {optional}
Salt & Pepper
15oz can cannellini beans, drained and rinsed
2 cups cooked small pasta
8-10oz fresh baby spinach leaves
1/2 cup dry white wine
2 tblsp store bought pesto

Instructions
1. Heat 2 tblsp olive oil over medium heat in large dutch oven.  Add pancetta and cook over medium-low for 6-8 minutes, stirring occasionally, until lightly browned.  Add onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 10 minutes until vegetables begin to soften.
2. Add tomatoes, 6 cups stock, bay leaf, 1 tblsp salt, and 1 1/2 tsp pepper to pot.  Bring to boil, lower heat, and simmer uncovered 30 minutes until vegetables are tender.
3. Discard bay leaf.  Add beans and cooked pasta and heat through.  If too thick, add more chicken stock.  Add spinach and toss.  Cook until leaves are just wilted.  Stir in white wine and pesto.  Season as needed.

Serves 6-8

adapted from Barefoot Contessa

xoxo,
stephanie marie