The Pioneer Woman Tasty Kitchen
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Hearty Winter Minestrone Soup

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Steaming and hearty, this Winter Minestrone is packed full of vegetables like spinach and butternut squash, boosted with the smokiness of a little bacon. Perfect for a cold night with some crusty bread.

Ingredients

  • 2 Tablespoons Olive Oil
  • 5 slices Bacon, Chopped
  • 1 whole Large Yellow Onion, Chopped
  • 4 whole Large Carrots, Peeled And Chopped
  • 4 stalks Celery, Chopped
  • 2 cups Butternut Squash, Peeled And Chopped
  • 4 cloves Garlic, Minced
  • 2 teaspoons Fresh Thyme Leaves, Chopped
  • 26 ounces, weight Canned Diced Tomatoes In Juices
  • 8 cups Chicken Broth
  • 1 leaf Bay
  • 1 pinch Crushed Red Pepper Flakes (optional)
  • Salt And Pepper
  • 2 cups Small Pasta Such As Ditalini, Cooked According To Package Instructions For Al Dente In Salted Water And Drained
  • 15 ounces, weight Canned Cannellini Beans, Drained
  • 8 ounces, weight Fresh Spinach, Roughly Chopped
  • ½ cups White Wine
  • 2 Tablespoons Pesto

Preparation

In a large Dutch oven over medium-high heat, add the olive oil and bacon. Cook bacon until brown and crisp. Add the onions, carrots, celery, squash, garlic, and thyme. Cook everything in the bacon grease, stirring frequently, about 8-10 minutes, until the vegetables begin to soften and the onions are translucent. Add the tomatoes, chicken broth, bay leaf, red pepper (if using) and a generous amount of salt and pepper. Bring to a boil, lower the heat and cover the pot. Simmer 30 minutes.

This is a good time to boil and drain your pasta.

After 30 minutes discard the bay leaf. Add the beans, cooked pasta, fresh spinach, white wine and pesto. Stir to combine and heat through. Taste for seasoning and add more salt and pepper as needed.

Serve with grated Parmesan cheese and crusty bread.

Notes:
- I added a nice little pinch of red pepper flakes during cooking but you don’t have to.
- Adapted from Ina Garten via Crave by Random House.

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4 Reviews

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Avatar of urszula

urszula on 5.18.2013

Great recipe! Soup is sooo delicious.
Thanks for shering!

Avatar of JeanneR

JeanneR on 1.18.2013

Great soup! Made no changes and it turned out wonderfully. Made a large quantity so froze for future use whicxh turned out to be just a few days later :-)) My husband added a little Italian sausage to his, but it certainly does not need it.

Avatar of mayasmom

mayasmom on 1.10.2013

This was delicious and so healthy with all the veggies. I love all your recipes and your website. My daughter is excited that you spell your name just like her : )

Avatar of Kim

Kim on 1.3.2013

I made this last night. Boy, it makes a LOT! But it was quite tasty and was approved by all!, including my 10 and 13 year old kids who picked out the beans. (Shhhh don’t tell my son the “potatoes” are really squash!) I added extra thyme, salt and pepper, as well as Italian Seasoning. Herbes de Province would be good too…the next time I make it…which will be a long time from now because ai have a LOT left in the freezer! Very good though! And hello from Anchorqge, Maya! :) I enjoy your blog and love seeing an Alaskan perspective of cooking! I will email you our favorite Salmon recipe since you’re so close to it down there!

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