Winter Minestrone

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

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.


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


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