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22Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- olive oil (Good)
- 4 oz. pancetta (½-inch-diced)
- 1 1/2 cups yellow onions (chopped)
- 2 cups carrots (½-inch, diced, 3 carrots)
- 2 cups diced celery (½-inch, 3 stalks)
- 2 1/2 cups butternut squash (½-inch, diced peeled)
- 1 1/2 Tbsp. minced garlic (4 cloves)
- 2 tsp. fresh thyme leaves (chopped)
- 26 oz. chopped tomatoes (canned or boxed, such as Pomi)
- 8 cups chicken stock (preferably homemade)
- 1 bay leaf
- kosher salt
- freshly ground black pepper
- 15 oz. cannellini beans (1 can, drained and rinsed)
- 2 cups small pasta (cooked, such as tubetti)
- 10 oz. baby spinach leaves (fresh)
- 1/2 cup dry white wine (good)
- 2 Tbsp. pesto (store-bought)
- grated Parmesan cheese (Freshly, for serving)
- 1 baguette
- olive oil (Good)
- 1 garlic clove (cut in half lengthwise)
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Reviews(1)
Jen D. 6 years ago
This turned out absolutely fantastic. I ended up with a touch less broth to use, but that was fine. I also used crushed tomatoes instead of chopped and used far less salt than called for (personal preference).