Minestrone

olive oil

4 ounces pancetta, 1/2 inch diced 

1 1/2 cup chopped yellow onion

2 cups carrots (3 carrots 1/2 inch diced)

2 cups celerry (3 stalks 1/2 inch diced)

2  1/2 cups peeled butternut squash (1/2 inch diced)

1 1/2 tbsp. minced garlic (4 cloves)

2 tsp. chopped fresh thyme leaves

1 (26 ounce) can diced tomatoes

6 to 8 cups chicken stock

1 bay leaf

Kosher salt and freshly ground black pepper

1 (15 ounce) can cannellini beans, drained and rinsed

2 cups cooked small pasta

8 to 10 ounces fresh baby spinach 

1/2 cup good dry white wine

2 tbsp. pesto

Serve with Garlic Bruschetta

Freshly grated parmesan

Heat 2 tbsp 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.  Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tbsp salt, and 1 1/2 teapoons pepper.  Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.  Discard the bay leaf.  Add the beans and cooked pasta and heat through.  The soup should be quite thick but if it's too thick, I 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.  Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.

Grandmaman and Papa enjoyed Jenny's minestrone while visiting this winter.  

In place of bruschetta Jenny served Papa's favorite homemade bread.