Today I decided to try another Pinterest recipe. I wanted something hearty and wintery. This soup was just the ticket – Mike and I both went back for seconds! The garlic bruschetta was super easy and a really nice addition.
4 ounces pancetta, diced
1 1/2 cups chopped yellow onions
2 cups (1/2-inch) diced carrots (3 carrots)
2 cups (1/2-inch) diced celery (3 stalks)
2 1/2 cups (1/2-inch) diced peeled butternut squash
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
26 ounces canned 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, such as tubetti
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons store-bought pesto
Cook the pasta according to directions, set aside.
Heat 2 tablespoons of olive oil over medium heat in a large, heavy 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 table-spoon salt, and 1 1/2 teaspoons pepper to the pot. 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. Add the spinach and cook until just wilted. Stir in the wine and pesto. Serve with bruschetta.
To make bruschetta, preheat the oven to 425 degrees.
Slice the baguette at a 45-degree angle in 1/2 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.