Recipe by Gourmand
This recipe is a combination of several recipes. The search began because my mother-in-law can't eat tomatoes so the flavour base had to be something else. Cooking time of 40 minutes seems a bit extreme for spinach but it works. For vegetarians, simply omit the pancetta.
Top Review by BlancaT
This is the first time I have ever reviewed a recipe I have gotten online. I am doing this for two reasons. Number one I felt bad that the creator of this recipe had no reviews. And number two this recipe was worthy of a good review. My family loved this soup!!! It was very satisfying and comforting. Something we were looking on the chilly day we made it. Only one change was made and that is only because I try to limit pork in our diets. So I replaced the pancetta with turkey bacon. I encourage others to try this tomatoless recipe whether or not can or can not have tomatos. In the words of my youngest daughter, "It was the BOMB!!!" (Meaning it was wonderful). Thank you Gourmand.
- 3 tablespoons olive oil
- 5 garlic cloves, chopped
- 2 medium onions, chopped
- 2 cups celery, chopped including some leaves
- 4 cups carrots, sliced
- 7 cups chicken broth
- 1⁄2 cup white wine
- 1 1⁄2 cups canned black beans, drained and rinsed
- 3⁄4 lb green beans, fresh
- 4 cups spinach leaves, rinsed
- 3 cups butternut squash, cubed
- 2 teaspoons oregano, dried
- 1 teaspoon salt
- 1 tablespoon pepper
- 1 cup basil pesto
- 1⁄2 lb pancetta, chopped and fried
- 1⁄2 lb pasta, small shells
- 1⁄2 cup parmesan cheese, grated
- 1 tablespoon olive oil
Directions See How It's Made
- Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and sauté until onions begin to soften.
- Add broth, wine, black and green beans, spinach, squash, oregano, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Add in pesto and adjust salt to your liking.
- If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe.
- While vegetables are cooking, sauté pancetta until crisp. Reserve rendered fat to add to the vegetables if you wish. Cook the pasta according to package directions and stir in to the vegetables.
- To serve, ladle soup into bowls and top with the pancetta and parmesan.