via ina garten
olive oil4 ounces bacon, 1/2 -inch-diced
1 1/2 cups chopped yellow onions
2 cups (1/2-inch) diced carrots
2 cups (1/2-inch) diced celery
2 1/2 cups (1/2-inch) diced peeled butternut squash
1 1/2 tablespoons minced garlic
1/2 teaspoons dried thyme
26 oz can diced tomatoes
6 to 8 cups chicken stock
1 bay leaf
salt and pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta, cooked
8 to 10 ounces fresh baby spinach leaves
1 tablespoon white wine vinegar
2 tablespoons pesto
Freshly grated Parmesan cheese, for serving
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the bacon 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, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 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. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach,and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine vinegar and pesto. Salt to taste and top with parmesan.
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta, cooked
8 to 10 ounces fresh baby spinach leaves
1 tablespoon white wine vinegar
2 tablespoons pesto
Freshly grated Parmesan cheese, for serving
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the bacon 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, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 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. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach,and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine vinegar and pesto. Salt to taste and top with parmesan.