Winter Vegetable Soup

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.

Yield: 4 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 27%
  • Fat: 10.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 14.4g
  • Carbohydrate: 55g
  • Fiber: 10.5g
  • Cholesterol: 10mg
  • Iron: 4.2mg
  • Sodium: 1076mg
  • Calcium: 213mg

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.
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