Root Vegetable Minestrone with Bacon

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Root Vegetable Minestrone with BaconRecipe
Photo: Randy Mayor; Styling: Cindy Barr


For a simple salad, combine 1 tablespoon fresh lemon juice, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Add 6 cups chopped romaine, 2 ounces walnuts, and 1 ounce shaved Parmesan. Toss.
Serves 4 (serving size: 1 1/2 cups)


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5 center-cut bacon slices, chopped
1 1/3 cups chopped peeled butternut squash
1 cup chopped onion
2/3 cup chopped carrot
1/2 cup chopped parsnip
1/2 cup chopped celery
4 teaspoons unsalted tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 garlic cloves, minced
2 2/3 cups unsalted chicken stock
1/4 cup uncooked ditalini pasta
3/4 cup unsalted cannellini beans, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon black pepper


Hands-on: 30 Minutes
Total: 1 Hours
1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan; reserve 1 tablespoon drippings in pan. Increase heat to medium-high. Add butternut squash and next 8 ingredients (through garlic) to drippings in pan; sauté 8 minutes, stirring occasionally. Add chicken stock, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer for 15 minutes. Stir in uncooked pasta; cook 10 minutes. Stir in cannellini beans, salt, and pepper; cook 2 minutes or until vegetables and pasta are tender. Divide soup evenly among 4 bowls; top evenly with bacon.

Created date

January 2014

Nutritional Information

Calories 202
Fat 3.3 g
Satfat 1.4 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 11.5 g
Carbohydrate 33.7 g
Fiber 6.4 g
Cholesterol 9 mg
Iron 2.4 mg
Sodium 426 mg
Calcium 97 mg