Ina Garten's Winter Minestrone Soup
Hearty Italian vegetable soup combining pancetta, root vegetables, tomatoes, and spinach in a rich chicken broth base. Warm, savory, and deeply satisfying with creamy cannellini beans and tender pasta. Ideal for cold months when butternut squash is at peak season. Ina's version balances the earthiness of squash and beans with bright white wine and basil pesto, finishing with crispy pancetta and fresh parmesan. Perfect for weeknight dinners or meal prep that tastes better the next day.
Ingredients
- olive oil spray
- 5 ounces pancetta, diced
- 2 cups carrots, diced
- 2 cups celery, diced
- 2 ½ cups yellow onion, diced (about 1 large)
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped
- 2 to 3 teaspoons, kosher salt
- 2 ½ cups butternut squash, cubed
- 28 ounces canned crushed tomatoes
- 6 to 8 cups, unsalted chicken stock
- 1 bay leaf
- black pepper, freshly ground, to taste
- 15 ounce canned cannellini beans, rinsed and drained
- 1 cup small pasta, like ditalini
- 5 ounces baby spinach, or baby kale
- ½ cup dry white wine, like sauvignon blanc or chardonnay
- 2 tablespoons basil pesto
- parmesan cheese, for serving
Instructions
- 1
Lightly spray the bottom of a dutch oven with olive oil and add diced pancetta.
- 2
Cook pancetta until crispy, about 8 to 10 minutes, then transfer to a paper towel lined plate, leaving the fat in the pot.
- 3
Add carrots, celery, onion, garlic, and thyme with a pinch of salt. If using fresh butternut squash, add it now. Stir and cook 8 to 10 minutes.
- 4
Add diced butternut squash (if using steamable), chicken broth, crushed tomatoes, bay leaf, kosher salt, and black pepper.
- 5
Stir to combine, cover with the lid askew, and bring to a boil. Reduce heat to low and simmer 30 minutes.
- 6
Halfway through simmering, bring a covered pot of salted water to a boil in a medium pot. Add pasta and cook following package directions, timing to finish when soup is done.
- 7
Drain pasta and add to the soup with the beans and cooked pancetta.
- 8
Stir in baby spinach and cook until wilted.
- 9
Pour in dry white wine and add basil pesto. Stir and taste, adjusting salt and pepper as needed.
- 10
Ladle into bowls and top with grated fresh parmesan cheese.
Tips
Time the pasta cooking to finish when soup reaches the 30-minute mark so it stays al dente and doesn't absorb excess broth.
Leave pancetta fat in the dutch oven as your flavor base. It renders into the broth, adding richness to every spoonful.
Taste and adjust seasonings at the end. Wine and pesto can vary in saltiness, so balance is personal.
Good to Know
Refrigerate in an airtight container up to 5 days. Flavors deepen overnight. Freeze up to 3 months; add pasta after thawing to prevent mushiness.
Prepare all vegetables the night before. Make soup through step 4, cool, and refrigerate. Finish cooking and add pasta, beans, and spinach when ready to serve.
Ladle hot into bowls. Top generously with freshly grated parmesan and crusty bread on the side. Pairs well with a simple green salad or garlic bread.
Common Mistakes
Overcook pasta before adding to soup to avoid mushy texture; cook just al dente and add near the end.
Skip rendering pancetta fat properly to avoid bland broth; let it crisp fully and leave fat behind.
Add spinach too early to avoid turning gray and bitter; wilt it right before serving.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh butternut squash instead of pre-cubed?
Yes. Peel, deseed, and cube fresh squash into 0.5-inch pieces. Add with the soffritto (carrots, celery, onion) in step 3 so it has time to soften during the full 30-minute simmer.
What if I don't have fresh thyme?
Substitute 0.5 teaspoon dried thyme, as dried is more concentrated. Or use fresh rosemary or oregano at the same fresh amount. Adjust to taste.
How long can I keep minestrone in the freezer?
Up to 3 months. Freeze before adding pasta and spinach. Thaw in the refrigerator overnight, then reheat gently on the stovetop, cook pasta separately, and add fresh spinach when hot.