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.
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
How to Make It
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.
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