This soup is the right mix of texture and flavor that softens the impact of a cold winter’s night…
This soup has become the new household favorite now that the weather has turned a little colder and we love having a more wintry mix of food at this time of the year. Hope you ‘ll love this favorite!
Bone Warming Minestrone
- 4 tablespoons of your favorite good olive oil
- 4 ounces pancetta, 1/2 inch-dice
- 1 1/2 cups chopped sweet onions
- 2 cups diced carrots
- 2 cups diced celery
- 2 1/2 cups butternut squash, peeled and diced
- 4 cloves fresh minced garlic
- 2 teaspoons chopped fresh thyme leaves
- 26 ounces canned chopped tomatoes, I use San Marzano because they are the best
- 6 to 8 cups chicken stock, preferably homemade, or your favorite organic one
- 2 bay leaf
- Salt & Pepper to taste
- 1 (15-ounce) can Garbanzo beans, drained and rinsed well
- 2 cups cooked small pasta, such as Ditalini, cooked according to box instructions
- 10 fresh baby bello mushrooms, cleaned and sliced
- 8 to 10 ounces fresh escarole or spinach
- 2 cups good dry white wine
- 2 tablespoons pesto, homemade or store bought
- Freshly grated Parmesan cheese, for serving
- 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 white wine and cook for 2 minutes, add the tomatoes and mushrooms,cook for 2 more minutes.Add 6 cups of the chicken stock, the bay leaves, S and P to taste 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 pretty thick but if it’s too thick, add a little more more chicken stock.
- Just before serving, reheat the soup, add the escarole and stir it into the soup. Cook just until the leaves are wilted. put 1/2 tablespoon in pesto in each bowl and ladle soup over it. Sprinkle with a good Parmesan cheese and serve hot with a nice piece of grilled crunchy bread and a drizzle of great olive oil.