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

How to Make It

Step 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.

Step 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.

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