There’s nothing more satisfying than a large bowl of hearty winter soup on a chilly day. Recently I made a large batch of Winter Minestrone Soup and Matt and I both agreed it was one of the best soups we’ve ever had. It does require a little bit of prep work, but it’s totally worth it!
Winter Minestrone Soup
Adapted from Barefoot Contessa
1 1/2 cups chopped yellow onions
2 cups diced carrots
2 cups diced celery
2 1/2 cups diced peeled butternut squash
1 1/2 tablespoons minced garlic
2 teaspoons chopped fresh thyme leaves
26 ounces canned tomatoes
6 to 8 cups chicken stock
1 bay leaf Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
1.5 cups cooked petite elbow pasta
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons pesto
Freshly grated Parmesan cheese, for serving
pasta according to the directions on the package, drain, and set aside.
Heat 2 tablespoons of olive oil over medium heat in a large pot. 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, chicken stock, 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. If the soup is too thick, add more chicken stock. Just before
serving, add the spinach and cook just until the leaves are wilted. Stir
in the white wine and pesto. Serve hot in bowls with a sprinkle of
Parmesan cheese and a drizzle of olive oil.
Yields 6 to 8 servings.