Minestrone Soup

On a cold rainy day, their is nothing better then coming home to a bowl of hot hearty soup. It warms you from the inside out. Especially Minestrone Soup. It is loaded with vegetables and the perfect amount of pasta. It not only warms you up, but it fills you up as well.

Minestrone Soup is also super easy to make. This version has the vegetables that I enjoy, but the best part is you can change it up and put the vegetables that you enjoy. Most Minestrone Soup has cannellini beans ( white beans ) but I prefer garbanzo beans or chic peas. That is the best part of this soup, It’s so versatile.

Now because my husband got bit by a nasty old Lone Star tick and is now allergic to beef, pork and lamb I have to use turkey bacon instead of pancetta, but I must say if you are unable to eat pancetta for any reason, turkey bacon is a good substitute for this recipe. I sauté my turkey bacon in a large dutch oven. Once its nice and crispy, remove from dutch oven, place on a cutting board and chop into little pieces and set aside.

The vegetables I used were onions, carrots, celery, fennel and butter nut squash. If you want to substitute a different vegetable, feel free. The only thing I suggest is to keep all the vegetables about the same size, this way you get a mixture of vegetables with every bite. Then I added minced garlic and a little olive oil, ( there is not much fat let over because I used turkey bacon ) then I sautéed for 10 to 15 minutes.

At this point I add white wine and continue cooking for another 3 minutes or until alcohol is cooked out.

I added my crushed tomatoes and stir to combine.

I added chicken broth and the herbs, then cove and bring to a simmer. Let cook 30 minutes or until vegetables have softened.

After thirty minutes, uncover and continue cooking.

While the vegetables are simmering, place a large pot of salted water on the stove and bring to a vigorous boil. Add pasta and cook until al dente. Drain and place on side. Now I use cavatelli but you can use any small pasta that you like, as I mentioned earlier, it versatile.

Add garbanzo beans, chopped spinach and 2 tablespoon of pesto.

Add cooked pasta and serve with crusty bread.

Minestrone Soup

Ingredients:

1. 2 Tablespoons olive oil
2. 6 Ounces turkey bacon or pancetta chopped
3. 2 Small onions diced.
4. 2 Cups diced carrots
5. 2 Cups diced celery
6. 1 Bulb fennel diced
7. 5 Cloves garlic minced
8. 2 Cups diced butternut squash
9. 2 Bay leaves
10. 2 Tablespoons fresh thyme
11. 1 28 Ounce can of fire roasted crushed tomatoes
12. 6 Cups unsalted chicken broth
13. 1 15 Ounce can garbanzo beans drained and rinsed
14. 6 Ounces baby spinach washed and chopped
15. 1/2 Cup dry white wine
16. 2 Tablespoons basil pesto
17. 1 Teaspoon salt
18. 1 Teaspoon fresh ground pepper
19. 1 Cup of small pasta
20. Parmesan cheese for serving

Instructions:

1. In a large dutch oven sauté turkey bacon, or meat of your choice until crispy. Remove from pot and chop into small pieces and set aside.
2. Coat same pot with olive oil and add diced onions, carrots, celery, fennel and butternut squash. Sauté the vegetables for 10 to 15 minutes. Add garlic and continue to cook another 2 minutes.
3. Add 1/2 cup white wine and cook an additional 3 minutes. Pour in crushed tomatoes, fresh thyme and bay leaves. Cover with lid and bring to a simmer. Continue simmering for 30 minutes.
4. Meanwhile, bring a large pot of salted water to a vigorous boil. Add pasta and cook until al dente. Drain pasta and place on the side.
5. Uncover vegetables, add garbanzo beans, chopped spinach, bacon, pesto and salt and pepper, stir to combine.
6. Pour in cooked pasta and serve immediately with crusty bread.
7. Enjoy