A hearty soup from the Barefoot Contessa. "This incredibly hearty winter soup falls somewhere between a soup and a stew. The texture and flavour are amazing — it's filled with chunky vegetables, pasta, beans and spinach. Pesto and Parmesan swirled in at the end make it even better. I serve it in big shallow bowls with garlic bruschetta on top."
Good olive oil
4 oz. pancetta, 1/2" diced
1-1/2 cups chopped yellow onions
2 cups (1/2") diced carrots (3 carrots)
2 cups (1/2") diced celery (3 stalks)
2-1/2 cups (1/2") diced peeled butternut squash
1-1/2 tbsp minced garlic (4 cloves)
2 tsp chopped fresh thyme leaves
26 oz. canned or boxed chopped tomatoes, such as Pomi
6-8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-oz.) can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti (see note)
8-10 oz. fresh baby spinach leaves
1/2 cup good dry white wine
2 tbsp store-bought pesto
Garlic Bruschetta (see below)
Freshly grated Parmesan cheese, for serving
Good olive oil
1 garlic clove, cut in half lengthwise
Step 1: 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 6-8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic and thyme and cook over medium heat, stirring occasionally, for 8-10 minutes, until the vegetables begin to soften.
Step 2: Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tbsp salt and 1-1/2 tsp pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Step 3: 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, 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 tsp or two of salt to taste.
Step 4: Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil and serve hot.
* To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain and set aside. You can make this soup ahead and reheat it before serving. It will need to be reseasoned.
Step 1: Preheat the oven to 425°F.
Step 2: Slice the baguette at a 45° angle in 1/2" 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.
See more recipes from Ina Garten.
Reprinted with permission from Ina Garten's Barefoot Contessa Foolproof (2012 Clarkson Potter).