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
