Nothing screams comfort food to me than a big pot of soup; Fall Minestrone Soup to be exact. Especially on a cold day. Granted Florida does not get that cold, but lately we have had a few cold fronts come through… That has sparked me to make a little more soup than normal. I also have found the brothy soups that I use to once slurp up and feel full on do nothing for me now. So I’ve been “beefing” up our soups–no not with actual beef, but making them hearty. I eat like I’m a teenage boy and I need hearty food! No one needs to worry–this baby is being well fed!
I created this hearty pot of Fall Minestrone Soup and then topped it with what I called “croutons” although let’s get real… it was stale italian bread. I then smeared on some store-bought pesto and sprinkled grated parmesan cheese on top. I’m drooling just writing about this Fall Minestrone Soup.
Katie Original Recipe
Fall Minestrone Soup
- 3 strips bacon diced
- 3 carrots sliced
- 3 ribs celery sliced
- 2 cups butternut squash
- 1 vidalia onion diced
- 2 cloves garlic minced
- 1/2 tsp dried thyme
- 1 16 oz. diced tomatoes
- 1 32 oz. chicken broth
- 1 32 oz. box of white wine and herb chicken broth
- 2 cups ditalini pasta
- 1 16 oz. cannellini beans rinsed and drained
- 2 cups fresh spinach
- In a large stock pot, on medium heat cook diced bacon until crispy (about 5 minutes). Then add the carrots, celery, butternut squash, onion, garlic, dried thyme, and 1 cup of the chicken broth and cook for 15 minutes with lid on (stirring occasionally).
- Add tomatoes, pasta, and remaining chicken stock. Cook for 10 minutes then add the rinsed beans and spinach. Mix well and cook for an additional 10 minutes.
- Ladle soup into bowls. Slice stale Italian bread (or toast fresh bread) with pesto and parmesan cheese.