Winter Vegetable Soup

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Winter Vegetable Soup Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.
4 servings (serving size: about 2 cups)


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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


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.

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.

Created date

December 2002

Nutritional Information

Calories 349
Caloriesfromfat 27 %
Fat 10.4 g
Satfat 3.3 g
Monofat 4.6 g
Polyfat 1.4 g
Protein 14.4 g
Carbohydrate 55 g
Fiber 10.5 g
Cholesterol 10 mg
Iron 4.2 mg
Sodium 1076 mg
Calcium 213 mg