Directions:
- Using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes.
- Cut each half lengthwise into 4 segments; using a vegetable peeler , peel the segments and then cut them into 3/4-inch cubes; set aside.
- Rinse chard and pat dry; cut off and discard the stalks; if the ribs on the leaves are more than a half-inch thick, cut them out and discard.
- Coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use.
- In a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes.
- Using a slotted spoon, remove the bacon and drain on paper towels.
- Pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat.
- When hot, add in the onions and stir/saute, until golden brown, about 3 minutes.
- Add in the stock and bring to a simmer; add in the squash and farfalle; cook until both the squash and pasta are tender, about 12-15 minutes, watching carefully, to prevent overcooking.
- Add in the chard and cook until it wilts, for 1-2 mintues.
- Taste and season with salt and cayenne pepper.
- To serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.27 Kcal (1437 kJ) | ||
| Calories from fat | 133.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.79g | 23% | |
|---|---|---|---|
| Cholesterol | 28.87mg | 10% | |
| Sodium | 774.76mg | 32% | |
| Potassium | 1085.62mg | 23% | |
| Total Carbs | 37.96g | 13% | |
| Sugars | 8.39g | 34% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 17.54g | 35% | |
| Vitamin C | 33mg | 55% | |
| Iron | 35.5mg | 197% | |
| Calcium | 100.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 55.14 Kcal (231 kJ) | ||
| Calories from fat | 21.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 23% | |
|---|---|---|---|
| Cholesterol | 4.64mg | 10% | |
| Sodium | 124.46mg | 32% | |
| Potassium | 174.39mg | 23% | |
| Total Carbs | 6.1g | 13% | |
| Sugars | 1.35g | 34% | |
| Dietary Fiber | 0.69g | 17% | |
| Protein | 2.82g | 35% | |
| Vitamin C | 5.3mg | 55% | |
| Iron | 5.7mg | 197% | |
| Calcium | 16.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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