Winter minestrone soup

Name: Winter minestrone soup
Yield: 1 serving
Ingredients: olive oil; 6 streaky bacon; 1½ cups white onion; 2 cups carrot; 1 1/2 cups celery; 2½ cups butternut squash; 4 cloves garlic; 2 tsp thyme; 2 Italian tomatoes; 6 to 8 cups chicken stock; 1 bay leaf; salt; black pepper; 2 cups pasta; 150 spinach; 1/3 cup white wine; 2 tablespoons pesto; Parmesan Cheese

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Winter minestrone soup

Quade Mayo

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A delicious and comforting winter minestrone soup thats packed with vegetables.

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Ingredients

olive oil
6 streaky bacon about 90-100gms diced, rashers
1½ cups white onion chopped
2 cups carrot about 4 medium carrots, diced
1 1/2 cups celery about 3 large stalks, diced
2½ cups butternut squash 1 small butternut, diced, peeled
4 cloves garlic crushed
2 tsp thyme chopped fresh leaves
2 Italian tomatoes chopped or tomato puree, 410 g tins, good quality
6 to 8 cups chicken stock preferably homemade
1 bay leaf
salt sea salt; freshly ground black pepper
black pepper sea salt; freshly ground black pepper
2 cups pasta such as Ditalini, small, cooked
150 spinach roughly chopped, baby, fresh 200 g
1/3 cup white wine 80 ml, good dry
2 tablespoons pesto optional, store-bought
Parmesan Cheese for serving, freshly grated

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Instructions

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Heat a glug of olive oil in a large heavy-based pot and fry the chopped bacon for about 4 minutes until the fat has rendered out and it starts to brown.
Add the onions, carrots, celery, butternut, garlic, and thyme and cook over medium heat, for 8 to 10 minutes, until the vegetables begin to soften.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, salt and pepper (depending on your flavour of the stock its best to season to taste here) and bring the soup to a boil. Lower the heat and simmer uncovered for about 30 minutes until the vegetables are tender.
While the minestrone is bubbling away, cook your pasta in salted water according to the pack instructions. Drain just a minute or two before it is al dente. Remove the bay and add the cooked pasta to the soup and heat through.
The soup is quite thick but add more chicken stock if necessary. When you are ready to serve and the soup is heated through, add the spinach and fold it through the minestrone soup to wilt it. This happens quickly. Add the white wine and the pesto and allow to heat through for a minute or two. Check the seasoning adding more salt and pepper if necessary. Serve in bowls with freshly grated Parmesan and crunchy bread or bruschetta/toast.