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Winter Minestrone & Garlic Bruschetta

Winter Minestrone & Garlic Bruschetta

A hearty winter minestrone soup paired with crispy garlic bruschetta makes a perfect warm dish for cold days.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 6 bowls
Calories 250 kcal

Equipment

  • large pot
  • Dutch oven
  • Oven

Ingredients
  

Soup Ingredients

  • 2 tablespoons good olive oil
  • 4 ounces pancetta, ½-inch-diced
  • 1.5 cups chopped yellow onions
  • 2 cups diced carrots (3 carrots)
  • 2 cups diced celery (3 stalks)
  • 2.5 cups diced peeled butternut squash
  • 1.5 tablespoons minced garlic (4 cloves)
  • 2 teaspoons chopped fresh thyme leaves
  • 26 ounces canned or boxed chopped tomatoes such as Pomi
  • 6 to 8 cups chicken stock preferably homemade
  • 1 leaf bay leaf
  • 1 tablespoon Kosher salt
  • 1.5 teaspoons freshly ground black pepper
  • 1 can cannellini beans 15-ounce, drained and rinsed
  • 2 cups cooked small pasta such as tubetti
  • 8 to 10 ounces fresh baby spinach leaves
  • 0.5 cup good dry white wine
  • 2 tablespoons store-bought pesto
  • 1 serving Garlic Bruschetta see recipe
  • to taste freshly grated Parmesan cheese for serving

Garlic Bruschetta Ingredients

  • to taste tablespoons good olive oil
  • 1 clove garlic cut in half lengthwise

Instructions
 

Winter Minestrone Instructions

  • Heat 2 tablespoons of olive oil over medium heat in a large 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 for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1-½ 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 and heat through.
  • If the soup is too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with two big spoons until the leaves are wilted.
  • Stir in the white wine and pesto. Add more salt to taste if necessary.
  • Serve in large shallow bowls with bruschetta on top and sprinkle with Parmesan cheese.

Garlic Bruschetta Instructions

  • Preheat the oven to 425 degrees.
  • Slice the baguette at a 45-degree angle in ½-inch-thick slices.
  • Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted.
  • Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

Notes

This minestrone is thick and hearty, perfect for winter dinners. Adjust the salt based on stock saltiness.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg
Keyword comfort food, Garlic Bruschetta, Soup, vegetarian, Winter Minestrone
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