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Winter Vegetable Soup

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: about 2 cups)
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

Nutrition 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

How to Make It

  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.