Winter Minestrone Soup with Garlic Bruschetta
User Reviews
4.7
Winter Minestrone Soup with Garlic Bruschetta
Description
Winter Minestrone Soup with Garlic Bruschetta brings together chopped bacon and diced winter vegetables such as carrots, celery, and butternut squash cooked with crushed tomatoes, herbs, and chicken stock to create a rich broth. Cannellini beans and small pasta shapes are added to the simmering pot to provide creaminess and heft, while fresh baby spinach leaves stirred in near the end add a mild green freshness. A spoonful of pesto rounds out the flavor profile with herbal notes.
The accompanying garlic bruschetta is made from crusty baguette slices lightly brushed with olive oil, toasted until lightly crisped, then rubbed with fresh garlic to impart a subtle pungency. This makes a textured, fragrant bread to dip into the hearty soup. Together, this combination offers a satisfying meal suitable for warming up on chilly days.
The soup is best served hot with freshly grated Parmesan cheese sprinkled on top for a salty, nutty accent. The inclusion of bacon infuses a smoky undertone, balancing the sweetness of squash and earthiness of beans and vegetables.
Adjust the toasted bread thickness and garlic intensity to taste, and consider using homemade pesto or your preferred storebought variety. The soup can be prepared in advance and reheated gently to marry the flavors.
Ingredients
Garlic Bruschetta:
- 1 baguette cut in half (see note, crusty
- olive oil
- 1-2 garlic peeled and cut in half lengthwise (or sub the olive oil and garlic for a garlic-infused olive oil, cloves
Minestrone:
- 6 ounces Bacon chopped (about 6 slices, or turkey bacon
- 1 cup onion chopped, yellow or white
- 1 ½ cups carrot about 3-4 carrots, diced
- 1 ½ cups celery about 5-6 stalks, diced
- 2 ½ cups butternut squash about 1 to 1 1/2 pounds, peeled and diced
- 4 cloves garlic finely minced or pressed through a garlic press
- ½ teaspoon thyme dried
- 1 (28-ounce) (28-ounce) can crushed tomatoes
- 6 cups chicken stock low-sodium or broth
- 1 bay leaf
- salt
- black pepper
- 1 (15-ounce) (15-ounce) can cannellini bean drained and rinsed, or Great Northern beans
- 1 cup pasta like ditalini or small shells or elbow macaroni, uncooked, small
- 8 to 10 to 10 ounces chopped fresh baby spinach leaves (optional)
- 2 tablespoons pesto storebought or homemade (see note)
- Parmesan Cheese for serving, freshly grated
Instructions
- For the garlic bruschetta, preheat the oven to 425 degrees (you can prepare this while the soup is simmering). Slice the bread into 1/2-inch thick slices. Brush both sides of the bread lightly with olive oil and bake on a parchment -lined baking sheet for 5-6 minutes. Flip and bake for another couple minutes until lightly toasted; watch carefully so it doesn't burn! Immediately, out of the oven, rub the surface of the bread with the cut side of the garlic clove.
- In a large pot or Dutch oven, cook the bacon until lightly browned and crispy (if using turkey bacon, you may need to add a bit of oil to the pot). Transfer the bacon to a paper-towel lined plate, leaving a bit of bacon grease in the pot (if using turkey bacon, drizzle a little olive oil in the pot after removing the bacon).
- 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, chicken broth, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper and bring the soup to a boil. Lower the heat and simmer uncovered for 20-25 minutes, until the vegetables are tender. Add the pasta and cook until al dente, according to package directions.
- Stir in the beans and pesto (and spinach, if using). Heat through. Add additional salt and pepper to taste, if needed, and add any additional chicken broth if the soup is too thick (FYI: we like it on the thick side).
- Serve with the reserved bacon, slices of toasted garlic bruschetta (great for dipping), and freshly grated Parmesan cheese sprinkled on top of the soup.
Notes
- Use a crusty baguette sliced about 1/2 inch thick for the garlic bruschetta to achieve the right toastiness.
- Rub the toasted bread immediately with a split garlic clove to maximize garlic flavor absorption.
- Store-bought or homemade pesto can be used to finish the soup, adding herbal richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 417kcal | 21% |
| Carbohydrates | 63g | 21% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 1204mg | 50% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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