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Winter Minestrone and Garlic Bruschetta


Winter Minestrone and Garlic Bruschetta Recipe

Ingredients:
  • Good olive oil
  • 4 ounces pancetta, 1/2-inch-diced
  • 1 1/2 cups chopped yellow onions
  • 2 cups (1/2-inch) diced carrots (3 carrots)
  • 2 cups (1/2-inch) diced celery (3 stalks)
  • 2 1/2 cups (1/2-inch) diced peeled butternut squash
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 2 teaspoons chopped fresh thyme leaves
  • 26 ounces canned or boxed chopped tomatoes, such as Pomi
  • 6 to 8 cups chicken stock, preferably homemade (I used Swanson's organic chicken broth)
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cups cooked small pasta, such as tubetti (note below)
  • 8 to 10 ounces fresh baby spinach leaves
  • 1/2 cup good dry white wine
  • 2 tablespoons store-bought pesto (I used homemade)
  • Garlic Bruschetta (recipe follows)
  • Freshly grated Parmesan cheese, for serving
  • 1 baguette (I used a rustic country bread and cut the slices in half)
  • Good olive oil
  • 1 garlic clove, cut in half lengthwise
Directions:
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Rank

82.1740903027


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