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Ina Garten Winter Minestrone Recipe

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★★★★★

4.8 from 62 reviews

Ina Garten’s Winter Minestrone is a hearty, comforting soup perfect for cold weather. Featuring a blend of sautéed pancetta, fresh vegetables including butternut squash, and cannellini beans, this Italian-inspired soup is simmered with chicken stock and tomatoes to develop deep flavors. Finished with pasta, fresh spinach, white wine, pesto, and Parmesan, it balances rich and fresh tastes in every spoonful.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 4 ounces pancetta, ½-inch diced
  • 1½ cups chopped yellow onions
  • 2 cups (½-inch) diced carrots (about 3 carrots)
  • 2 cups (½-inch) diced celery (about 3 stalks)
  • 2½ cups (½-inch) diced peeled butternut squash
  • 1½ tablespoons minced garlic (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
  • 1 tablespoon kosher or sea salt
  • 1½ teaspoons freshly ground black pepper

Final Ingredients

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cups cooked small pasta, such as ditalini or tubetti
  • 8 to 10 ounces fresh baby spinach
  • ½ cup dry white wine, such as Pinot Grigio
  • 2 tablespoons pesto
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Sauté the Pancetta: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced pancetta and cook on medium-low for 6-8 minutes, stirring occasionally, until it turns golden brown and crisp.
  2. Cook the Vegetables: Add the chopped onions, diced carrots, celery, butternut squash, minced garlic, and fresh thyme to the pot. Sauté over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
  3. Add Tomatoes and Simmer: Pour in the canned chopped tomatoes, 6 cups of chicken stock, bay leaf, kosher salt, and black pepper. Bring the mixture to a simmer and cook uncovered for about 30 minutes, until the vegetables are tender and flavors meld.
  4. Incorporate Beans and Pasta: Remove and discard the bay leaf. Stir in the drained cannellini beans and cooked pasta to warm through. Add additional chicken stock if you want a thinner soup consistency.
  5. Add Spinach, Wine, and Pesto: Just before serving, stir in the fresh baby spinach to wilt. Then add the white wine and pesto, tasting and adjusting salt as needed depending on the saltiness of your stock.
  6. Serve: Ladle the hot minestrone into large bowls. Top with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil. Serve immediately and enjoy the seasonal warmth of this hearty soup.

Notes

  • Make it Gluten-Free: Omit the pasta and double the beans or use gluten-free pasta instead.
  • Make it Vegetarian or Vegan: Omit the pancetta, use vegetable broth instead of chicken stock, and substitute dairy-free pesto if needed.
  • Make Ahead: When preparing ahead of time, leave out the pasta and spinach and add them when reheating to maintain freshness and texture.

Keywords: Winter Minestrone, Ina Garten, Italian Soup, Hearty Soup, Butternut Squash Soup, Cannellini Beans, Comfort Food, Easy Soup Recipe

Find it online: https://tastybynova.com/ina-garten-winter-minestrone-recipe/