Barefoot Contessa Winter Minestrone & Garlic Bruschetta

This easy This easy Barefoot Contessa Winter Minestrone & Garlic Bruschetta is the perfect, hearty meal for chilly days. Packed with fresh vegetables, crispy pancetta, and tender pasta, it’s a quick and nutritious dish. You can easily swap ingredients based on what you have in your pantry, making it flexible and simple to prepare.

Ingredients Needed

For the Winter Minestrone:

• 60ml good olive oil
• 115g pancetta, ½-inch-diced
• 225g chopped yellow onions
• 300g diced carrots (3 carrots)
• 300g diced celery (3 stalks)
• 250g (2½ cups) (½-inch) diced peeled butternut squash
• 1½ tablespoons cloves minced garlic
• 2 teaspoons fresh thyme leaves, chopped
• 730g  canned or boxed chopped tomatoes, such as Pomi
• 1.4L (6 to 8 cups) chicken stock, preferably homemade
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 400g cannellini beans, drained and rinsed
• 250g cooked small pasta, such as tubetti
• 225g (8 to 10 ounces) fresh baby spinach leaves
• 120ml (½ cup) good dry white wine
• 2 tablespoons store-bought pesto
• Freshly grated Parmesan cheese, for serving

For the Garlic Bruschetta:

• 1 baguette
• Good olive oil
• 1 garlic clove, cut in half lengthwise

How To Make Winter Minestrone & Garlic Bruschetta

Winter Minestrone:

1. 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.
2. Add the onions, carrots, celery, squash, garlic, and thyme. Cook over medium heat, stirring occasionally, for 8 to 10 minutes until the vegetables begin to soften.
3. Add the tomatoes, 1.4L chicken stock, bay leaf, 1 tablespoon salt, and 1½ teaspoons black pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
4. Discard the bay leaf. Add the beans and cooked pasta and heat through. If the soup is too thick, add more chicken stock.
5. Just before serving, reheat the soup, add the spinach, and toss with 2 large spoons (like tossing a salad). Cook just until the spinach wilts. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, adjust salt to taste.
6. Serve the soup in large shallow bowls with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

Garlic Bruschetta:

1. Preheat the oven to 220°C (425°F).
2. Slice the baguette at a 45-degree angle into 1/2-inch thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted.
3. Take the slices out of the oven and rub the surface of each one with the cut side of the garlic clove.

Recipe Tips

• Brown the pancetta properly to get the best flavour: It should be crispy before adding the vegetables, as this will add a deeper taste to the soup.
• Use good-quality chicken stock to get a richer flavour: If using store-bought, make sure to taste it before adding salt, as some stocks can be salty.
• Add more stock or water if the soup becomes too thick: The consistency should be hearty but still pourable, so adjust as needed.
• Cook the spinach just before serving: to keep its bright green colour and fresh taste. Don’t overcook it.
• Taste the soup before serving and adjust seasoning: Sometimes the saltiness from the stock or pancetta can affect the overall taste, so a little extra seasoning might be needed.

How To Store Leftovers

• Refrigerate: Store leftover Winter Minestrone in an airtight container for up to 3 days in the fridge.
• Freeze: Leftover Winter Minestrone can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To thaw, place it in the fridge overnight, then reheat on the stove for 10–15 minutes.
• Reheating: Reheat  leftover Winter Minestrone on the stove over medium heat for 10–15 minutes until hot.

Nutrition Facts

Serving Size: 1 bowl (approx. 1.5 cups)

• Calories: 300
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 600mg
• Potassium: 800mg
• Total Carbohydrate: 35g
• Dietary Fiber: 7g
• Sugars: 8g
• Protein: 10g

Try more recipes:

• Barefoot Contessa Roasted Tomato Basil Soup
• Barefoot Contessa Easy Tomato Soup & Grilled Cheese Croutons
• Barefoot Contessa Mexican Chicken Soup
• Barefoot Contessa Chicken Noodle Soup
• Barefoot Contessa Rosemary White Bean Soup