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  • 2 tablespoons olive oil
  • 1 pound Bratwurst, cut into 1inch slices
  • 1 1/2 cups chopped onions
  • 1 1/2 cups diced carrots
  • 1 celery stalk with leaves, chopped
  • 2 cups (½-inch-diced) peeled butternut squash
  • 1 tablespoon chopped garlic
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 teaspoon dried crushed red pepper
  • 1 bay leaf
  • 5 cups canned chicken broth
  • 1 14 1/2-to 16-ounce can diced tomatoes
  • ½ cup good dry white wine
  • 1 15- to 16-ounce can kidney beans, drained
  • 1 cup small pasta, uncooked
  • 8 to 10 ounces fresh baby spinach leaves, roughly chopped
  • 2 tablespoons store-bought pesto


  1. Heat oil in heavy large Dutch oven over medium-high heat. Add bratwurst and sauté until beginning to brown, about 5 minutes.
  2. Add onions, carrots, celery, squash, garlic, thyme, crushed red pepper and bayleaf. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices, and white wine.
  3. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
  4. Add macaroni and beans to soup and simmer until tender, about 15 minutes. Add pesto and spinach stirring until pesto is incorporated and spinach is just wilted. Adjust seasoning.
  5. Serve with parmesan cheese, and crusty bread if desired.