Wednesday, January 16, 2013
Ina Garten's Winter Minestrone
I am a HUGE Ina Garten fan! She's my FAVORITE! In this house, what Ina says goes. I trust her judgement on what knifes to buy, which cookware is best, etc. I just admire her! This recipe is from her newest cookbook, Foolproof. She also is running a new series on her show right now where she's cooking in Napa Valley! It's so inspiring for me! I LOVE it! Set your DVRs! :)
The weather around here is outstanding! Right now I'm staring at the most glorious orange sunset as I type this. As soon as my oldest gets home from dance we will enjoy our soup! The only thing I do differently than the recipe is add extra noodles. It makes such a cozy, healthy dinner for your family! Hope you enjoy it!
For the Minestrone
Good olive oil
4 ounces pancetta
1 1/2 cups chopped yellow onions
2 cups (1/2-inch) diced carrots (3 carrots)
2 cups (1/2-inch) diced celery (3 stalks)
2 1/2 cups (1/2-inch) diced peeled butternut squash
1 1/2 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 (page 62)
1 bay leaf Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked gluten free pasta
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons store-bought pesto
To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain, and set aside.
You can make this soup ahead and reheat it before serving. It will need to be reseasoned.
Heat 2 tablespoons of olive oil over medium heat in a large, heavy potor Dutch oven. Add the pancetta and cook over medium-low heat for6 to 8 minutes, stirring occasionally, until lightly browned. Add theonions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until thevegetables begin to soften.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 table-spoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, thenlower the heat and simmer uncovered for 30 minutes, until thevegetables are tender.
Discard the bay leaf. Add the beans and cooked pasta and heat through. the soup should be quite thick but if it’s too thick, add morechicken stock. Just before serving, reheat the soup, add the spinach,and toss with 2 big spoons (like tossing a salad). Cook just until theleaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.
Me and my dear friend Ina. ;)