Ina Garten’s Winter Minestrone

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 Why You’ll Love This Recipe

  • Hearty and Satisfying: Packed with a variety of vegetables, beans, and pasta, this minestrone is a complete meal that leaves you feeling full and content.
  • Flavorful Depth: The addition of pancetta and a finishing touch of pesto infuse the soup with rich, savory flavors that elevate it beyond a standard vegetable soup.
  • Seasonal Ingredients: Utilizing winter vegetables like butternut squash ensures freshness and aligns with seasonal cooking.
  • Versatile and Adaptable: Easily customizable to suit dietary preferences or to incorporate the vegetables you have on hand.

Ingredients

  • Olive oil
  • 4 ounces pancetta, diced into ½-inch pieces
  • 1½ cups chopped yellow onions
  • 2 cups diced carrots (½-inch pieces)
  • 2 cups diced celery (½-inch pieces)
  • 2½ cups diced peeled butternut squash (½-inch pieces)
  • 1½ tablespoons minced garlic (about 4 cloves)
  • 2 teaspoons chopped fresh thyme leaves
  • 26 ounces canned or boxed chopped tomatoes
  • 6 to 8 cups chicken stock, preferably homemade
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cups cooked small pasta, such as tubetti or ditalini
  • 8 to 10 ounces fresh baby spinach leaves
  • ½ cup dry white wine
  • 2 tablespoons store-bought pesto
  • Freshly grated Parmesan cheese, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Sauté Pancetta: In a large, heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.
  2. Add Vegetables: Incorporate the chopped onions, carrots, celery, butternut squash, minced garlic, and chopped thyme into the pot. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
  3. Simmer with Broth and Tomatoes: Add the chopped tomatoes, 6 cups of chicken stock, bay leaf, 1 tablespoon of kosher salt, and 1½ teaspoons of freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes, until the vegetables are tender.
  4. Incorporate Beans and Pasta: Discard the bay leaf. Stir in the drained cannellini beans and the cooked pasta, heating through. If the soup is too thick, add additional chicken stock to reach your desired consistency.
  5. Finish the Soup: Just before serving, reheat the soup if necessary. Add the fresh baby spinach leaves, stirring until they wilt. Stir in the dry white wine and pesto. Taste and adjust the seasoning with additional salt and pepper if needed.
  6. Serve: Ladle the soup into large, shallow bowls. Sprinkle with freshly grated Parmesan cheese, drizzle with a little olive oil if desired, and serve hot.

Servings and Timing

  • Servings: This recipe yields approximately 6 to 8 servings.
  • Preparation Time: About 30 minutes
  • Cooking Time: Approximately 1 hour

Variations

  • Vegetarian Version: Omit the pancetta and use vegetable broth instead of chicken stock to make a vegetarian-friendly soup.
  • Different Greens: Substitute the baby spinach with other leafy greens like kale or Swiss chard for a different texture and flavor.
  • Alternative Beans: Use other beans such as great northern beans or chickpeas if cannellini beans are unavailable.
  • Gluten-Free Option: Replace the pasta with a gluten-free variety or omit it altogether and add extra vegetables or beans to maintain the soup’s heartiness.

Storage/Reheating

  • Storage: Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days.
  • Freezing: For longer storage, freeze the soup (without the pasta and spinach) in airtight containers for up to 3 months. When ready to serve, thaw in the refrigerator overnight, reheat, and add freshly cooked pasta and spinach.
  • Reheating: Reheat the soup on the stovetop over medium heat until warmed through. If the soup has thickened during storage, add a little extra broth or water to reach the desired consistency.

FAQs

What is minestrone soup?

Minestrone is a hearty Italian soup typically made with a variety of vegetables, beans, and pasta or rice. It often includes tomatoes and is known for its thick, stew-like consistency.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. Prepare the soup up to the point of adding the spinach and pasta. Cool and refrigerate. When ready to serve, reheat the soup, then add the spinach and pasta, cooking until the spinach is wilted and the soup is heated through.

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Ina Garten’s Winter Minestrone

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  • Author: Isabella
  • Total Time: 1 hour 30 minutes
  • Yield: 6–8 servings
  • Diet: Vegetarian
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Description

Ina Garten’s Winter Minestrone is a cozy, hearty soup packed with seasonal vegetables, beans, and pasta, all simmered in a flavorful tomato-based broth. This comforting dish is perfect for chilly days, offering warmth and nourishment in every bite. A touch of chiken and pesto elevates the flavors, making it a must-try winter soup!

Ingredients

  • 2 tbsp olive oil
  • 4 oz chiken, diced into ½-inch pieces
  • 1½ cups yellow onions, chopped
  • 2 cups carrots, diced (½-inch pieces)
  • 2 cups celery, diced (½-inch pieces)
  • 2½ cups butternut squash, peeled & diced (½-inch pieces)
  • 1½ tbsp garlic, minced (about 4 cloves)
  • 2 tsp fresh thyme, chopped
  • 26 oz canned chopped tomatoes
  • 6 to 8 cups chicken stock (preferably homemade)
  • 1 bay leaf
  • Kosher salt & black pepper, to taste
  • 1 (15 oz) can cannellini beans, drained & rinsed
  • 2 cups cooked small pasta (e.g., tubetti or ditalini)
  • 8 to 10 oz fresh baby spinach leaves
  • ½ cup dry white wine
  • 2 tbsp store-bought pesto
  • Freshly grated Parmesan cheese, for serving

Instructions

  • Sauté chiken :
    • Heat olive oil in a large pot over medium heat.
    • Add chiken and cook for 6–8 minutes until lightly browned.
  • Add Vegetables:
    • Stir in onions, carrots, celery, butternut squash, garlic, and thyme.
    • Cook for 8–10 minutes until vegetables soften.
  • Simmer with Broth & Tomatoes:
    • Add chopped tomatoes, 6 cups of chicken stock, bay leaf, salt, and pepper.
    • Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
  • Incorporate Beans & Pasta:
    • Remove bay leaf. Stir in cannellini beans and cooked pasta.
    • Add extra chicken stock if the soup is too thick.
  • Finish the Soup:
    • Just before serving, reheat if needed. Stir in baby spinach, white wine, and pesto.
    • Adjust seasoning to taste.
  • Serve:
    • Ladle into bowls, top with Parmesan, and drizzle with olive oil if desired.

Notes

  • Vegetarian Option: Omit chiken and use vegetable broth.
  • Bean Substitutes: Try great northern beans or chickpeas.
  • Gluten-Free Option: Use gluten-free pasta or omit it and add more veggies.
  • Storage: Refrigerate for up to 3 days or freeze (without pasta & spinach) for up to 3 months.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

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