Winter Minestrone with Garlic Bruschetta

This soup is one of the best I have ever made!  It is very tasty, hardy, filling and very healthy!  And the best part is, I made it all pretty much from my garden harvest and food storage!  This recipe comes from Barefoot Contessa's "Foolproof" cookbook.

Good olive oil

4 ounces pancetta, 1/2=inch diced (optional)

1 1/2 cups chopped yellow onions

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

2 cups chopped celery (1/2 inch, about 3 stalks)

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

1 1/2 tablespoon minced garlic (4 cloves)

2 teaspoons chopped fresh thyme leaves ( I have also used dried and it was great!)

26 ounce can or bottled chopped tomatoes

6-8 cups chicken stock

1 bay leaf

kosher salt and freshly ground black pepper

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

2 cups uncooked small pasta, such as tubetti

8-10 ounces fresh baby spinach

1/2 cup dry white wine (or 1 tablespoon white wine vinegar at the end)

2 tablespoon homemade or store bought pesto

Garlic bruschetta and Parmesan cheese for serving

Heat 2 tablespoons olive oil over medium heat in a large heavy pot or dutch oven.  Add the pancetta is using and cook for 6-8 minutes, 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.

Add the tomatoes, 6 cups chicken stock, bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot.  Bring to a boil, then lower the heat and allow to simmer uncovered for 30 minutes until the vegetables are soft.  Add the pasta and cook thoroughly.  Add the beans to heat through.  If the soup is to thick add 1-2 more cups of the broth.  Just before serving add the pesto, white wine and spinach, toss leaves until wilted.  Check the flavor to see if it needs more salt and serve with Parmesan cheese and garlic bruschetta from Harmons or make it yourself!

Garlic Bruschetta

1 baguette

good olive oil

1 garlic clove, cut in half length wise

Preheat the oven to 425`.  Slice the baguette at a 45 degree angle in 1/2 inch slices.  Brush both sides with olive oil and bake for 6 minutes, until lightly toasted.  Take the slices out of the oven and rub the surface with garlic.