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1½ cups chopped yellow onions
2 cups (½-inch) diced carrots (3 carrots)
2 cups (½-inch) diced celery (3 stalks)
2½ cups (½-inch) diced peeled butternut squash
1½ tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
1 Jar of Ciao Pappy Marinara Classico
6 to 8 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta (GF optional)
8 to 10 ounces fresh baby spinach leaves
2 tablespoons store-bought pesto (vegan optional)
freshly grated Parmesan cheese, for serving (vegan optional)
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Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes.
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Add the marinara, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
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Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock.
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Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook only until the leaves are wilted. Stir in the pesto. Salt to taste. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
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Buon appetito!