Hands-on Time
30 Mins
Total Time
1 Hour
Yield
Serves 4 (serving size: 1 1/2 cups)
Photo: Randy Mayor; Styling: Cindy Barr 

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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