This blog has been pretty much out of commission, lately. I've been cooking, and I've been trying some new recipes, but not as many as I had been. But my Aunt Marisa shared this recipe with me, and I finally tried it and just loved it. It is comforting and flavorful and full of good things. I made some small tweaks (adding pancetta and pasta, for example, which you could just as easily omit), but overall, it's Aunt Marisa's recipe. Great for fall/winter nights, especially if you don't live in constant 65-degree Bay Area weather (not that I'm complaining!).
Alrighty:
2 1/2 tsp (or so) extra virgin olive oil
1-2 thick slices of pancetta, diced
Salt, pepper
1 large onion, chopped
2 tsp dried Italian seasonings
1 lb butternut squash, peeled/seeded/cubed
3 garlic cloves, chopped
2 cans cannellini beans
About six cups chicken broth
Handful or so fresh spinach
1/4-1/3 lb pasta (orecchiette pictured)
In a large pot or dutch over, heat the oil over medium heat and add the pancetta, along with salt and pepper to taste, until pancetta starts to get crispy. Next, add the onion, squash, and seasonings. Add the garlic after about 3 minutes. Let the onion get soft and translucent. Add the beans, stir, then add the chicken broth. (I think it was six cups…make sure there's enough to cover AND to boil pasta in.)
Bring the soup to a boil, then turn heat to low. Cook until the squash is nice and tender. At the very end, bring to a boil, then add the pasta and boil until pasta is cooked. Add the spinach in the last five+ minutes so that it wilts.
Get cozy and enjoy!
