Winter Minestrone Soup

Wow has it been cold!!! This winter has been pretty harsh lately and this soup is exactly what you need to refuel! I had the opportunity to watch my boyfriend's mom, Brenda, cook a few times and she's a total chef! She makes the best food ever and has a lot of experience. Last fall, we all got together and made yummy fall soups/stews/lasagna/etc. for the freezer so they're easy to pop in the microwave!! It was so much fun cooking all day and getting to eat what everyone made later in the year :) That being said this recipe came from that wonderful day!! I only made a few alterations like less EVOO and instead of pancetta I used bacon! Other than those, her recipe is AMAZING! It did take a while to prep everything and the cooking process is a bit longer than I'd like but it made 17 CUPS! Thus, pop a few in the freezer for another cold day!

Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions!

Serves 8 with leftovers
Time: 2 1/2 hours
Prep: 30-40 min

What You'll Need:
2 cups Cooked Pasta (I used Red Lentil pasta b/c it s fat free and high in protein)
4 oz Bacon (mine came to 7 slices)
1 1/2 cups Yellow Onion
2 cups Carrots
2 cups Celery
2 1/2 cups Butternut Squash
10 oz Fresh Baby Spinach
1 (28 oz) can Diced Tomatoes (no salt added) 
1 (15 oz) can Cannellini Beans (no salt added)
6 cups Chicken Stock (no salt added)
1/2 cup Dry White Wine (I used Pinot Grigio)
2 Tbsp Traditional Basil Pesto
4 Garlic cloves (minced)
1 Tbsp EVOO
1 Bay Leaf
2 tsp Fresh Thyme (chopped) 1 Tbsp Kosher Salt
1 Tbsp Pepper

Directions:
1. Dice the Onion, Celery, Carrots, and (peel and dice) the Butternut Squash. Set aside

2. Then dice your Bacon. Set aside
3. In a large pot, add Bacon and EVOO. Cook until lightly browned

4. Add Onion, Celery, Carrots, Butternut Squash, Thyme and Garlic. Stir and cook until the vegetables begin to soften

5. Then add the Tomatoes, Chicken Stock, Salt, Pepper, and the Bay Leaf. Bring it all to a boil, then simmer, uncovered, for 30 min. Vegetables should be soft

6. While you're waiting on the soup, start the pasta. I took 2 cups uncooked Pasta and it made just a little over 2 cups cooked. Drain, measure out, and set aside
7. Add the beans and cooked pasta. If it's too thick add more Chicken Stock, I didn't

8. Next add the Spinach and cook until wilted

9. Finally, add the Wine and Pesto. Warm and ditch the Bay Leaf
10. Serve with some Bread or a Salad, enjoy!! 

*Mine made about 17 cups worth! I froze most of them. I served it with a lovely Artisan Roll and topped it with some grated Parmesan. 

1 Serving Size:
2 cups Minestrone Soup 241 calories
2 tsp Grated Parmesan Cheese 20 calories
1 Artisan Roll 120 calories
Total Calories: 381 Calories

**Thank you again, Brenda, for opening up your awesome kitchen and taking the time to let me help :) I just love this recipe and your company!