Genovese Minestrone (No Tomatoes)

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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

1. Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and sauté until onions begin to soften.
2. 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.
3. If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe.
4. 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.
5. To serve, ladle soup into bowls and top with the pancetta and parmesan.