Ina Fridays -- Salads, Soups, and Sides -- Winter Minestrone with Garlic Bruschetta

Ina Fridays -- Salads, Soups, and Sides -- Winter Minestrone with Garlic Bruschetta

minestrones.   Actually, they are never the same twice.  I'm especially in love with chicken minestrone; what could be healthier or more satisfying?  And what's more interesting than a soup that can be had with an Italian red?  But what drew me to Ina's minestrone was this:  it's an amalgam of cultures and cooking styles.

(Ok, it's got bacon--you could leave it out.), but feels like a meaty entree--very like many  soups.  Ina recommends serving the garlic toast in the soup.  A bit on the road to Ribollita, which is re-boiled minestrone stretched with toasted bread.  However, unlike most minestrones, this particular variation contains all-American butternut squash. And, as if that weren't enough--like many vegetable soups (mostly spring or summer affairs), it has a bit of pesto or pistou at the end to round it out and give it just that needed sweet second punch.

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