Winter Minestrone
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Cook time: 
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Serves: 8
 
Ingredients
  • 2 Tbsp. olive oil
  • 4 ounces pancetta, diced
  • 1 medium yellow onion, chopped
  • 3 to 4 carrots, chopped
  • 2 stalks celery, chopped
  • 1 small butternut squash, diced
  • 1½ tablespoons minced garlic
  • 2 tsp. Thyme
  • 26 oz. can diced tomatoes
  • 6 cups chicken stock, preferably homemade
  • 1 bay leaf
  • salt and pepper to taste
  • 1 - 15 oz. can cannellini beans, drained and rinsed
  • 1 cup small pasta, I used orzo
  • ½ cup good dry white wine
  • 5 Tbsp. pesto sauce
  • Parmesan cheese, grated finely
Instructions
  1. Cook the pasta and set aside.
  2. In a dutch oven, heat the olive oil over medium heat. Add the pancetta and cook for 6 to 8 minutes until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat until the vegetables begin to soften.
  3. Add the tomatoes, chicken stock, bay leaf, salt, and pepper. Bring to a boil for 20 minutes or until the vegetables are tender.
  4. Discard the bay leaf. Add the beans and cooked pasta and allow to simmer until meal time. Stir in the white wine and pesto 5 minutes before serving. Dish into bowls and sprinkle with parmesan cheese and serve with warm bread.
Recipe by Five Wooden Spoons at https://www.fivewoodenspoons.com/2012/12/24/winter-minestrone/