No Fail Recipes

Winter Minestrone Soup

Recipe by
Prep: 10 | Cook: 35 | Servings: 6-8


  • 6 ounces bacon or turkey bacon, chopped (about 6 slices)
  • 1 1/2 cups diced celery (5-6 stalks)
  • 1 1/2 cups diced carrots (3-4 carrots)
  • 1 cup chopped yellow or white onions
  • 2 1/2 cups  diced butternut squash (1 to 1 1/2 pounds)
  • 4 cloves garlic, finely minced
  • 1/2 teaspoon dried thyme
  • 1 large can (28-ounces) crushed tomatoes
  • 6 cups low-sodium chicken stock or broth
  • 1 bay leaf
  • Salt and pepper
  • 1 (15-ounce) can cannellini or great northern beans, drained and rinsed
  • 1 cup small pasta shells
  • 10 ounces chopped, fresh baby spinach leaves
  • 2 tablespoons pesto
  • Freshly grated Parmesan cheese, for serving
  • Garlic Bread


  1. In a large pot, cook the bacon until lightly browned and crispy. Transfer the bacon to a paper-towel lined plate, leaving a bit of bacon grease in the pot.
  2. Add the, celery, carrots onions, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, chicken broth, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper and bring the soup to a boil. Lower the heat and simmer uncovered for 20-25 minutes, until the vegetables are tender. Add the pasta and cook until al dente, according to package directions.
  3. Add beans, pesto and spinach. Heat through. Add additional salt and pepper to taste, if needed.  Add any additional chicken broth if the soup is too thick (FYI: we like it on the thick side).
  4. Serve with the reserved bacon, slices of toasted garlic bread, and freshly grated Parmesan cheese sprinkled on top of the soup.

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No Fail Recipes