{"id":4954,"date":"2024-03-05T03:34:42","date_gmt":"2024-03-05T03:34:42","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4954"},"modified":"2024-03-05T03:34:45","modified_gmt":"2024-03-05T03:34:45","slug":"winter-minestrone-garlic-bruschetta","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/winter-minestrone-garlic-bruschetta\/","title":{"rendered":"Winter Minestrone & Garlic Bruschetta"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Winter Minestrone & Garlic Bruschetta<\/h2>\n
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A delectable Minestrone recipe, combined with garlic bruschetta.<\/span><\/div>\n
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Servings: <\/span>6<\/span> to 8<\/span><\/span><\/div>\n\n
Author: <\/span>Barefoot Contessa – from the cookbook “Foolproof”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Winter Minestrone<\/span><\/h4>
  • Good olive oil<\/span><\/li>
  • 4<\/span> ounces<\/span> pancetta<\/span> \u00bd-inch-diced<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> chopped yellow onions<\/span><\/li>
  • 2<\/span> cups (\u00bd-inch)<\/span> diced carrots<\/span> (3 carrots)<\/span><\/li>
  • 2<\/span> cups (\u00bd-inch)<\/span> diced celery <\/span> (3 stalks)<\/span><\/li>
  • 2\u00bd<\/span> cups (\u00bd-inch)<\/span> diced peeled butternut squash<\/span><\/li>
  • 1\u00bd<\/span> tablespoons<\/span> minced garlic<\/span> (4 cloves)<\/span><\/li>
  • 2<\/span> teaspoons<\/span> chopped fresh thyme leaves<\/span><\/li>
  • 1<\/span> (26oz) can (or box)<\/span> chopped tomatoes<\/span> such as Pomi<\/span><\/li>
  • 6 to 8<\/span> cups<\/span> chicken stock<\/span> preferably homemade<\/span><\/li>
  • 1<\/span> bay leaf<\/span><\/li>
  • Kosher salt and freshly ground black pepper<\/span><\/li>
  • 1<\/span> (15oz) can<\/span> cannellini beans, <\/span> drained and rinsed<\/span><\/li>
  • 2<\/span> cups<\/span> cooked small pasta<\/span> such as tubetti<\/span><\/li>
  • 8 to 10<\/span> ounces<\/span> fresh baby spinach leaves<\/span><\/li>
  • \u00bd<\/span> cup<\/span> good dry white wine<\/span><\/li>
  • 2<\/span> tablespoons<\/span> store-bought pesto<\/span><\/li>
  • Garlic Bruschetta<\/span> (see below)<\/span><\/li>
  • Freshly grated Parmesan cheese<\/span> for serving<\/span><\/li><\/ul><\/div>

    <\/span>Garlic Bruschetta<\/span><\/h4>
    • 1<\/span> baguette<\/span><\/li>
    • Good olive oil<\/span><\/li>
    • 1<\/span> garlic clove<\/span> cut in half lengthwise<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>

      <\/span>Winter Minestrone<\/span><\/h4>
      • Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.<\/div><\/li>
      • Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1\u00bd teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.<\/span><\/div><\/li>
      • Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it\u2019s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.<\/div><\/li><\/ul><\/div>

        <\/span>Garlic Bruschetta<\/span><\/h4>
        • Preheat the oven to 425\u2109.<\/span><\/div><\/li>
        • Slice the baguette at a 45-degree angle in \u00bd-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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