Veggie packed minestrone with Swiss chard, pesto and sausage. This is twist on the Barefoot Contessa’s classic recipe, perfect for all winter long and easy to make ahead for a crowd.
This is a quietly profound recipe, that makes a regular appearance in our home. It’s one of those recipes you can always rely on for a comforting healthy meal using whatever you have on hand – the sausage isn’t necessary, and often I just use pancetta or bacon to start the base. Vegetables are all interchangeable, so make this your own, but don’t skip the pesto! It’s the best little trick at the end.
Big flavor game changers include the pesto, but also a splash of white wine, and a parmesan rind that melts into the soup with a buttery texture.
Minestrone is traditionally made with pasta, but I find it turns mushy as the soup sits, so if you aren’t eating this all at the time you make it, I suggest either not using it (I added potatoes to this version) or adding it when serving. After all, the best part about this soup is it’s lasting quality as high end leftovers!
Winter Minestrone
Ingredients
- 1-2 Tbsp Extra-virgin olive oil
- 3/4 lb chicken or pork sausage, removed from casings
- 1 onion, chopped
- 4 medium carrots, chopped
- 3 ribs of celery, chopped
- 1 1/2 cups chopped butternut squash
- 1 sprig fresh rosemary
- 1 small bunch of fresh thyme
- 4-5 cloves garlic, minced
- 2 cups chopped Yukon gold or baby potatoes
- kosher salt and black pepper
- 1/2 cup dry white wine
- 1 28 oz can diced tomatoes
- 6-8 cups chicken stock
- 1 bay leaf
- 1 parmesan rind
- 1 15 ounce can cannelleni beans, drained and rinsed
- 2 cups chopped Swiss chard or spinach
- 1 cup freshly grated Parmigiano-Reggiano
- 1/4 cup pesto
- 1/2 bunch fresh parsley leaves. chopped
- 1 French baguette loaf
- 2 Tbsp olive oil
- parmesan to sprinkle on the bread
Instructions
- Coat a large dutch oven with the 1-2 Tbsp olive oil. Add the sausage, crumbling and breaking up with a big spoon until fully cooked, and remove to a plate. Add the chopped onion, celery, carrots, and squash, sautéing until softened and lightly browned on the edges, about 7-8 minutes. Tie the thyme and rosemary into a bundle, and add it to the pot with the garlic and potatoes, stirring to combine with the other vegetables. Season with 1 tsp each of kosher salt and cracked black pepper.
- Add the 1/2 cup wine to the pot to deglaze, and then the crushed tomatoes (with their juices), bay leaf and the chicken stock. Last, throw in the parmesan rind! Bring to a simmer uncovered for 25 -30 minutes, stirring occasionally.
- When the vegetables are all fully cooked, add the beans, the cooked sausage, the chopped chard or spinach, the pesto, and the grated parmesan. Stir to combine, and finally add the parsley. Season to tase with additional salt and pepper as needed. Discard the bay leaf and herb sprigs.
- To serve, preheat the broiler. Slice the baguette into 12 1 inch slices, and arrange in a single layer on a baking sheet. Coat each slice with olive oil, parmesan cheese, kosher salt and pepper, and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top. Finish with extra parmesan and parsley.
Notes
1 Comment
Every recipe of yours I’ve tried has been terrific!! Look forward to making this!!