Winter Minestrone

Serves 6 to 8

Good olive oil

1 1/2 cups chopped yellow onions

2 cups (1/2-inch) diced carrots (3 carrots)

2 cups (1/2-inch) diced celery (3 stalks)

2 1/2 cups (1/2-inch) diced peeled butternut squash

1 1/2 tablespoons minced garlic (4 cloves)

2 teaspoons chopped fresh thyme leaves(or 1 tsp dried thyme)

26 ounces canned chopped tomatoes

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

8 to 10 ounces fresh baby spinach leaves

1/2 cup good dry white wine

2 tablespoons store-bought pesto

To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain, and set aside.

You can make this soup ahead and reheat it before serving. It will need to be reseasoned.

Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the onions, carrots, celery, 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, 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.

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. Just before serving, reheat the soup, add the spinach,and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.