The other night, my mom took me to see Ina Garten live at the Chicago Theater, and let me just say that I didn’t think it was possible to love her more than I did, but I do. It’s possible. She’s the best. She spoke about her almost 50 years of married life with her husband Jeffrey, and about all the experiences throughout her life that led her to where she is now, creating recipes on her farm in the Hamptons every day. Like what is that and how do I get to that point in life?
She acknowledged the existence of the “store bought is fine” meme, which I found very satisfying, and poked fun at herself for the number of times she says “how easy is that?” She spent a lot of time explaining her method for creating and testing recipes. I never realized how much thought and testing she puts into every single recipe, and it really struck a chord with me because she cares so much about how the finished product turns out for home cooks.
I love all her recipes, but this soup is on my list of favorites. I made a few small tweaks, and although she might not appreciate me dissecting her perfectly-crafted recipe to make it gluten and dairy-free, I hope you will! Because now we can alllll cozy up with a bowl of her amazing Winter Minestrone soup this season.
This recipe looks a little daunting at first because of the long list of ingredients, but you will probably already have most of them on hand like I did. One thing to note is that Ina stresses the use of chicken stock, not broth, in this recipe and it does make a noticeable difference. She of course makes her own stock, but let’s not get carried away… “Store bought is just fine.”
Ina’s Winter Minestrone Soup (made GF and dairy-free)
Makes 6-8 servings
Good olive oil
4 ounces bacon, ½-inch-diced
1 large yellow onion, chopped
3 carrots, peeled and diced
3 stalks celery, diced
2½ cups butternut squash, peeled and diced
4 cloves minced garlic
1 t dried thyme
2- 14.5 oz cans roasted diced tomatoes
1 carton chicken stock (4 C)
1 bay leaf
Salt & pepper
1 (15-ounce) can cannellini beans (or Northern beans), drained and rinsed
2 C cooked GF pasta (I used Whole Foods brand chickpea shells)
8 to 10 ounces fresh baby spinach leaves
½ cup dry white wine
2 tablespoons store-bought pesto (make sure it’s dairy-free)
1/4 C nutritional yeast
Heat 2 tablespoons of olive oil over medium heat in a Dutch oven. Add bacon and cook over medium heat for a few minutes, stirring occasionally, until browned.
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 stock, the bay leaf, salt and pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans and cooked pasta and heat through. Just before serving, reheat the soup, add the spinach, cook just until the leaves are wilted. Stir in the white wine, pesto, and nutritional yeast. Enjoy!
Tip** if you plan on having leftovers, leave all pasta on side and add to soup as you serve. If you leave it in the soup for multiple days, it’ll absorb too much liquid from the soup and turn to mush.