White Minestrone

White Minestrone - 340 x 255

Serves 6-8

You’ll Need

  • 1 Tbsp canola oil
  • 2 strips bacon, diced
  • 1 medium leek, white and pale green parts only, finely diced
  • 1 tsp dried sage
  • 1 tsp dried oregano
  • 1 Tbsp fresh rosemary, chopped
  • 1 medium potato, diced
  • 2 small carrots, peeled and diced
  • 1 cup diced butternut squash
  • 8 cups chicken stock
  • 2 cups shredded cooked chicken
  • 1 cup baby spinach
  • 1 cup cooked orzo
  • Parmesan cheese, for serving

Prep and Cook

  • Warm the oil in a Dutch oven set over medium heat and sauté the bacon for 4 minutes, or until golden brown and crisp. Add the leek and continue to cook for 2-3 minutes, or until soft.
  • Season with sage, oregano, and rosemary, and cook for 2 minutes or until the herbs are fragrant. Add the potato, carrots, and squash, and sauté for 3-4 minutes or until slightly golden in colour.
  • Add the broth and bring the soup to a boil. Reduce the heat and simmer, covered, until vegetables are tender, about 30 minutes. Remove the pot from the heat and, using a hand/immersion blender, pulse the soup three or four times to slightly thicken it. Stir in the cooked chicken and baby spinach and bring to a simmer.
  • Place a spoonful or two of orzo in each bowl (or thermos) and ladle the hot soup over the top. Garnish with Parmesan cheese, if desired.


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