We are entering the second week of January and I still can’t believe it’s 2012. Somebody pinch me please! We’ve been lucky to have gorgeous weather so far but today though the sun is out and shining – it is also super windy. I was just wearing shorts the other day and now I’m pulling out my winter sweaters again…
Real schizophrenic weather if you ask me, much like some relationships I’ve had in the past. Haha!
All kidding aside it is perfect weather for a bowl of soup and some fresh crusty bread. Nothing sounds better to me right now than some piping hot Italian minestrone with butternut squash and Swiss chard from our January book “We The Soup”.
Give this easy minestrone a try and don’t forget to download your complimentary copy of the book by signing up to our e-mail newsletter.
Italian Minestrone with Butternut Squash Recipe
- 2-‐1⁄2 qt. chicken broth or vegetable broth
- 3 tbsp. Olive Oil
- 1 onion -diced
- 3 garlic cloves -finely chopped
- 1 carrot -diced
- 3-‐celery stalks -diced
- 1 large butternut squash -cut into 1-‐inch cubes
- 1 bunch Swiss chard -rinsed and chopped
- 4 of the Swiss chard stems diced
- 3 thyme sprigs
- 2 bay leaves
- 1 x 15 oz. can diced tomatoes
- 2 cups fusilli pasta
- 20 basil leaves -thinly sliced or torn
- Salt to taste
1. Heat up the olive oil in a large heavy bottom stockpot. Add the onion with a pinch of salt and sauté until translucent.
2. Add the garlic, carrot, celery, Swiss chard stems and butternut squash and give them a good stir. Add the thyme and bay leaf and cook for another 10 minutes until the vegetables are tender.
3. Pour in the stock and diced tomatoes and bring to a simmer. Cook for 20 minutes then add the pasta. Cook another 10 minutes or until the pasta is al dente. Stir in the chard and let it wilt for a couple minutes.
4. Remove from heat, discard the thyme and bay leaf, adjust seasoning then ladle into bowls and serve sprinkled with some basil and freshly grated Parmigiano Reggiano.