Name: Winter Minestrone
Yield: Serves 4 to 6
Cuisine: United States
Ingredients: 2 medium onions, cut into small dice; 3 tablespoons olive oil; ¼ teaspoon red pepper flakes; ½ teaspoon crushed fennel seeds; Salt and pepper; ¼ pound pancetta or bacon, sliced into ¼-inch-wide strips; 1 pound dried cannellini beans, soaked overnight in cold water and drained; Fruity olive oil for drizzling; ½ pound small pasta, such as tubetti or orrechiette, cooked until al dente and drained; 2 teaspoons chopped rosemary; 1 pound winter squash, peeled and cut into ½-inch cubes; 6 cups water; 3 garlic cloves, minced

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

One Good Dish

By David Tanis

Published 2013

About

This is not a vegetable-laden summer minestrone. It’s mostly about earthy, creamy, slowly cooked white beans with accents of pancetta, roasted winter squash, and rosemary. Choose sweet, firm-fleshed squashes like kabocha, delicata, or butternut.

Ingredients

3 tablespoons olive oil
2 medium onions, cut into small dice
Salt and pepper

Method

In a heavy soup pot, heat 2 tablespoons of the olive oil over medium-high heat. Add the onions, season with salt, and cook until softened, about 5 minutes. Add the pancetta, garlic, fennel seeds, and red pepper flakes and cook for 2 minutes. Add the beans and water, bring to a simmer, and cook gentl

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Ingredients

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