Fall is in full swing up here in WA and it’s starting to get quite chilly in the evenings. My family has been trying to have more soup of dinners lately and it’s been working out great, especially with all of our schedules lately full of different activities.
So I found this recipe and made a few adjustments to it due to some food allergies and taste, so my family would enjoy it more.
Also I did freeze some of this soup (without the spinach) and it reheated well and still tasted good too.
This is what you need:
4 ounces Diced Pancetta
1 ½ Cups Yellow Onion, Chopped
2 Cups Carrots, Diced (about 3 carrots)
2 Cups Celery, Diced (about 3 stalks)
2 ½ Cups Butternut Squash, diced
1 ¼ Tsp Garlic, minced
2 Tsp Fresh Thyme, chopped
26 ounces Boxed or canned chopped tomatoes
6 to 8 Cups Vegetable Broth
1 Bay Leaf
2 Cups Small pasta, cooked (such as tubetti)
8 to 10 ounces Fresh Baby Spinach Leaves
2 Tbsp Pesto
Black Pepper & Kosher Salt
Fresh grated Parmesan cheese for serving
Heat 2 tsp of olive oil over medium heat in a large, heavy pot or dutch oven (the pot you will be using for this soup recipe).
Add the pancetta and cook over medium-low heat for 6 to 8 minutes until lightly browned.
Add the onions, carrots, celery, squash, garlic and thyme to the pot. Cook over medium heat, stirring occasionally for 8 to 10 min.
Add the tomatoes, 6 cups of broth, the bay leaf, 1 Tbsp of salt and 1 ½ tsp of pepper to the pot. Bring to a boil, then lower heat to simmer uncovered for 30 minutes, until the veggies are tender.
Take out the bay leaf. And the cooked pasta and heat through. The soup should be pretty thick, but if it’s too think add more veggie stock.
Just before serving, reheat the soup and add the spinach and toss it with big spoons. Cook just until the leaves are wilted. Stir in pesto. Depending on your taste and saltiness of the stock add 1 or 2 tsp of salt to your desired taste.
Serve into bowls and sprinkle with Parmesan cheese…serve it nice and hot 🙂
*Adapted from Barefoot Contessa