Too late? Recipe: Winter minestrone soup

Winter Minestrone

I thought that I’d missed the seasonal boat on posting this recipe, but with with a “snow bomb” in the forecast this week, I decided that it should still be shared. My friend Sarah shared the original recipe with me and I made some modifications. Steve actually said that this is the best thing that I’ve ever made.

Winter Minestrone
Serves 6 to 8
Note: I diced all veggies the night before, which saved a lot of time when I actually made it.
  • Olive oil
  • 1 1/2 cups chopped yellow onions
  • 2 cups (1/2-inch) diced carrots (3 carrots)
  • 2 cups (1/2-inch) diced celery (3 stalks)
  • 2 1/2 cups (1/2-inch) diced peeled butternut squash
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 2 teaspoons chopped fresh thyme leaves
  • 26 ounces canned or boxed chopped tomatoes
  • 6-8 cups chicken stock, preferably homemade (page 62)
  • 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
  • A bag of baby kale
  • 1/2 cup dry white wine
  • 2 tablespoons store-bought pesto
  • Grated Parmesan cheese, for serving
  1. Put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain, and set aside. 
  2. 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.
  3. Add the tomatoes, 6 cups of the chicken stock, the 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.
  4. Discard the bay leaf. Add the beans and cooked pasta and heat through. (The soup should be quite thick but if it’s too thick, add more chicken stock).
  5. Massage the kale to break down the bitterness. Add the kale to the pot and cook just until the leaves are wilted. Stir in the white wine and pesto.
  6. Add salt to taste. Serve large bowls; sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

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