Description
Barefoot Contessa winter minestrone soup brings Italian comfort to chilly evenings, blending hearty vegetables, beans, and rich aromatics. Crusty garlic bruschetta alongside creates perfect harmony, inviting diners to savor warmth and depth in each spoonful.
Ingredients
Scale
Main Ingredients:
- 1.4L (6 to 8 cups) chicken stock, preferably homemade
- 730g canned or boxed chopped tomatoes, such as Pomi
- 400g cannellini beans, drained and rinsed
- 250g cooked small pasta, such as tubetti
- 225g (8 to 10 ounces) fresh baby spinach leaves
Vegetables and Aromatics:
- 225g chopped yellow onions
- 300g diced carrots (3 carrots)
- 300g diced celery (3 stalks)
- 250g (2½ cups) (½-inch) diced peeled butternut squash
- 1½ tablespoons cloves minced garlic
- 2 teaspoons fresh thyme leaves, chopped
Oils, Seasonings, and Additional Ingredients:
- 60ml (¼ cup) good olive oil
- 115g pancetta, ½-inch-diced
- 120ml (½ cup) good dry white wine
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons store-bought pesto
- Freshly grated Parmesan cheese, for serving
- 1 baguette
- 1 garlic clove, cut in half lengthwise
- Additional good olive oil
Instructions
- Warm a large, heavy-bottomed pot or Dutch oven over medium heat, adding of olive oil.
- Introduce pancetta and sauté over medium-low temperature for 6 to 8 minutes, stirring intermittently until achieving a light golden-brown color.
- Incorporate onions, carrots, celery, squash, minced garlic, and thyme. Sauté for 8 to 10 minutes, occasionally stirring, allowing vegetables to soften and release their aromatics.
- Pour in tomatoes, 1.4 liters (47 fluid ounces) of chicken stock, bay leaf, salt, and 1½ teaspoons ground black pepper. Bring the mixture to a vigorous boil, then reduce heat and simmer uncovered for 30 minutes until vegetables become tender.
- Remove and discard the bay leaf. Gently fold in beans and pre-cooked pasta, ensuring even heat distribution. If the soup appears too dense, gradually add extra chicken stock to achieve desired consistency.
- Moments before serving, reheat the soup and introduce spinach, tossing gently like preparing a salad. Cook briefly until spinach wilts delicately. Incorporate white wine and pesto, then taste and adjust seasoning as needed.
- Prepare bruschetta by preheating the oven to 220°C (425°F).
- Slice baguette diagonally into 1/2-inch (1.27 centimeters) thick pieces. Brush both surfaces with olive oil and bake for 6 minutes until lightly crisp.
- Remove bread from oven and gently rub each slice with the cut side of a garlic clove to infuse additional flavor.
- Ladle soup into large shallow bowls, top with prepared bruschetta, sprinkle generously with Parmesan cheese, and finish with a delicate drizzle of olive oil. Serve immediately while piping hot.
Notes
- Crisp up pancetta until golden brown for a robust, smoky foundation that elevates the entire soup’s depth.
- Select premium chicken stock to create a luxurious base, carefully checking saltiness before final seasoning.
- Maintain soup’s ideal consistency by gradually adding liquid if it becomes too dense, ensuring a perfect texture.
- Preserve spinach’s vibrant color and delicate flavor by adding it at the last moment, preventing wilting or discoloration.
- Perform a final taste test to balance flavors, making subtle seasoning adjustments that transform good into extraordinary.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg