Winter Vegetable Soup

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

Preparation

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.