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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Potatoes, squash, and white beans combine for a substantial main-dish soup. Pancetta is Italian cured bacon. If you can't find it, 2 strips of smoked bacon will work. Ingredients:
1 teaspoon olive oil |
2 ounces pancetta, chopped |
1 cup chopped onion |
3 garlic cloves, minced |
2 cups cubed peeled acorn squash |
2 cups diced peeled red potato |
1/2 cup chopped celery |
1/2 cup chopped carrot |
1 teaspoon dried basil |
1/4 teaspoon ground cinnamon |
1/4 teaspoon dried thyme |
1 (28-ounce) can whole tomatoes, drained and chopped |
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
4 cups chopped kale |
1 (15.5-ounce) can navy beans or other small white beans, rinsed and drained |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add pancetta; sauté 3 minutes. Add onion and garlic; sauté 3 minutes. Add squash and next 6 ingredients (squash through thyme), stirring to combine; cook 4 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.
2. Stir in broth; bring to a boil. Reduce heat; simmer 8 minutes. Add kale; simmer 5 minutes. Add beans; simmer 4 minutes or until potato and kale are tender.
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