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Winter Minestrone Soup Recipe

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Winter Minestrone Soup simmers hearty butternut squash, cannellini beans, kale, and ditalini pasta in rich tomato pancetta broth. Classic Italian rib-sticking bowl loaded with seasonal root vegetables perfect for cold weather nourishment.

Ingredients

Scale
  • 5 oz pancetta, diced
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2½ cups diced yellow onion
  • 4 garlic cloves, minced
  • 2 tsp fresh thyme
  • 2½ cups peeled butternut squash (½-inch cubes)
  • 1 (28 oz) can crushed tomatoes
  • 6–8 cups chicken or vegetable broth
  • 1 bay leaf
  • 2 tsp kosher salt
  • 1 (15 oz) can cannellini beans, drained
  • 1 cup ditalini pasta
  • 5 oz baby kale or spinach
  • ½ cup dry white wine
  • 2 tbsp basil pesto
  • Grated parmesan for serving

Instructions

  • 1. Heat large Dutch oven over medium. Cook pancetta until fat renders and crisp. Remove with slotted spoon.
  • 2. Add carrots, celery, onion to pancetta fat. Cook 8-10 minutes until softened. Add garlic, thyme; cook 1 minute.
  • 3. Add butternut squash, crushed tomatoes, broth, bay leaf, salt. Bring to boil, reduce to simmer. Cover partially; cook 30 minutes until squash tender.
  • 4. Stir in pasta, beans, wine. Simmer uncovered 10 minutes until pasta al dente. Add kale; cook 2 minutes until wilted.
  • 5. Stir in pesto. Remove bay leaf. Ladle into bowls; top with pancetta crisps and parmesan.

Notes

  • Pancetta crisps provide essential flavor base; bacon acceptable substitute.
  • Butternut squash essential winter element; sweet potato works too.
  • Ditalini pasta shape perfect for soup texture; elbows or shells fine.
  • Parmigiano rind optional simmer boost.
  • Freezes beautifully up to 3 months.

Nutrition

Keywords: winter minestrone soup, ina garten minestrone, butternut squash minestrone

Find it online: https://dishfoody.com/winter-minestrone-soup-recipe/