Winter Soup

Friday, November 2, 2012

This may be the best soup I’ve ever made in my life!  Thank you Ina Garten for including this

gem of a recipe in your new cookbook Barefoot Contessa Foolproof.  I’m putting this one

in my favorites for the rest of the winter!

Winter Minestrone and Garlic Bruschetta

Good Olive Oil

4 ounces pancetta, 1/2-inch-diced

1 1/2 cups chopped yellow onions

2 cups diced carrots about 3

2 cups diced celery about 3 stalks

2 1/2 cups diced peeled butternut squash

1 1/2 tablespoons minced garlic

2 teaspoons chopped fresh thyme leaves

26 ounces canned diced tomatoes

6 to 8 cups chicken stock Ina has her own recipe for this

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

1 to 10 ounces fresh baby spinach leaves

1/2 cup good dry white wine

2 Tablespoons store-bought pesto

Garlic Bruschetta ( see website for recipe )

Freshly grated Parmesan cheese, for serving

Heat 2 tablespoons of olive oil over medium heat in a large, heavy stock 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 thime 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 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.  Just before

serving add spinach, and toss with 2 big spoons.  Cook until leaves wilt.  Stir in white wine

and pesto.  Season to taste with salt and pepper.  Serve in shallow soup bowls and sprinkle

with Parmesan cheese,  may drizzle with olive oil, and serve hot.

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