Winter Minestrone and Garlic Bruschetta from Ina Garten's "Foolproof" Recipes You can Trust

This recipe was from Ina Garten's latest cookbook "Foolproof" Recipes You Can Trust.  It is her Winter Minestrone and Garlic Bruschetta.  The first time I made this I followed her directions completely.  It was a winner for sure.  The second time I made this, I made a few modifications to the recipe to suit my taste and how I like to cook.  This is still a wonderful recipe and thank you to Ina for inspiring me to get back in the kitchen and start cooking again!  P.S.  I love Ina Garten's recipes and all her cookbooks!  She's the greatest!

Heat 1 tablespoon olive oil over medium high heat in a large stock or soup pot.  Add the diced pancetta and cook until browned.  

Stir in the onions and cook for about 5 minutes or until translucent.  Now add in the carrots, celery, butternut squash, garlic and thyme, stirring occasionally.  Cook over medium heat for about 10-15 minutes or until the vegetables begin to soften.

At this point I realized that my Dutch Oven was not large enough for this recipe so I had to pour it into my stock pot! This recipe makes a lot of soup!!

Add the stock to the pot and deglaze the pan or loosen any bits stuck to the pan.  Stir in the tomatoes, salt, pepper and 1 bay leaf.  Bring the soup to a boil then reduce heat to a simmer for 30 minutes.  Discard the bay leaf.  Add in the beans and cooked pasta.  Cook for about 10 minutes still simmering.  Right before your ready to serve, toss in the spinach until wilted.  Add in the white wine and basil pesto.  Stirring well to incorporate into the soup.  Taste your soup and adjust any seasoning as needed.

Serve in large shallow bowls with the bruschetta on top and a sprinkle of Parmesan cheese.  Happy Eating!

The Recipes:

Winter Minestrone Soup and Garlic Bruschetta

Inspired: From Ina Garten’s newest cookbook “Foolproof” Recipes You Can Trust

4 oz pancetta, ½ inch diced

1 ½ cups chopped yellow sweet onion

2 cups (1/2 inch rounds) diced carrots

2 cups (1/2 inch) diced celery

2 ½ cups (1/2 inch) diced peeled butternut squash

1 ½ tablespoons minced garlic (4 cloves)

1 ¼  teaspoon chopped dried thyme leaves

26 oz canned or boxed chopped tomatoes

6 to 8 cups chicken stock, preferably homemade, I used Low Sodium Kitchen Basics brand)

1 bay leaf

1 tablespoon kosher salt

1 ½ teaspoon fresh ground black pepper

1 (15 oz) can cannellini beans (cooked according to package, drained and rinsed)

1/2 cups small pasta, such as Ditalini, cooked and drained

8-10 oz of fresh baby spinach leaves

½ cup white wine

3 tablespoons store bought basil pesto or your homemade pesto

Garlic Bruschetta (recipe follows)

Freshly grated Parmesan cheese

For Soup:

Heat 1 tablespoon olive oil over medium high heat in a large stock or soup pot.  Add the diced pancetta and cook until browned.  Stir in the onions and cook for about 5 minutes or until translucent.  Now add in the carrots, celery, butternut squash, garlic and thyme, stirring occasionally.  Cook over medium heat for about 10-15 minutes or until the vegetables begin to soften.

Add the stock to the pot and deglaze the pan or loosen any bits stuck to the pan.  Stir in the tomatoes, salt, pepper and 1 bay leaf.  Bring the soup to a boil then reduce heat to a simmer for 30 minutes.

Cook the pasta according to the package.  Drain and set aside for the next step.

Discard the bay leaf.  Add in the beans and cooked pasta.  Cook for about 10 minutes still simmering.  Right before your ready to serve, toss in the spinach until wilted.  Add in the white wine and pesto.  Stirring well to incorporate into the soup.  Taste your soup and adjust any seasoning as needed.

Serve in large shallow bowls with a sprinkle of Parmesan and the bruschetta on top.

Bruschetta:

Heat the broiler in your oven. Slice the baguette on a 45-degree angle into 1-inch slices.  Place on a baking sheet under the broiler until light toasted.  Turn them over and repeat toasting.  Remove from oven, rub a cut garlic glove over the top of each bruschetta, and sprinkle lightly with Parmesan cheese.  Return to oven to melt the cheese.  Watch carefully so that you do not burn the bruschetta!