For a simple salad, combine 1 tablespoon fresh lemon juice, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Add 6 cups chopped romaine, 2 ounces walnuts, and 1 ounce shaved Parmesan. Toss.
5 center-cut bacon slices, chopped
1 1/3 cups chopped peeled butternut squash
1 cup chopped onion
2/3 cup chopped carrot
1/2 cup chopped parsnip
1/2 cup chopped celery
4 teaspoons unsalted tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 garlic cloves, minced
2 2/3 cups unsalted chicken stock
1/4 cup uncooked ditalini pasta
3/4 cup unsalted cannellini beans, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
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.
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Like a previous review I added more veggies than called for and mine was stew like but the flavor was really good. Will definitely make this again. I subbed red potatoes for the squash, red kidney beans and used rotini pasta. The spiral shapes were fun. Threw in some green beans too.
I used more vegetables than called for in the recipe so mine was more stew-like - I was cleaning out the vegetable crisper. I doubt that changed the flavor profile which was awesome! Leftovers are even better. I'll put this recipe in regular rotation but not until fall and winter. I also made the salad (romaine, Parmesan, walnuts) but wasn't crazy about.
Husband- and Toddler- Approved. I bought pre-cut squash and pre-chopped onion to save time, also used and chopped baby carrots to save a bit of time cutting those down too. Used reduced-sodium broth instead of unsalted, and even then ended up adding more than the 1/4 teaspoon the recipe called for -- the sweetness of the squash/parsnips really needed a bit of something to counter-balance them, as I wanted savory, not sweet soup. Don't skip the bacon -- crisped and crumbled on top absolutely makes this dish!
In all, this is a tasty, hearty meal, so I don't know that I'll be cooking it much once the weather warms up, but we'll definitely keep this in the rotation during cooler/cold months.
Great combination of flavors and love the balance of butternut squash with the carrots and parsnips. Would recommend buying pre-cut squash to save on prep time and muscle power. Topped with parmesan cheese (its worth the extra few calories :) )
I really liked this - I happily ate the leftovers all week. I didn't use or miss the bacon bits on top after the first night (forgot that they were supposed to included, actually). I did throw a couple of parmesan rinds into the broth for extra flavor.
This is a keeper recipe and I make LOTS of soup! Delicious!
I'm so glad I tried it because I was almost scared off from the previous 3-star review without comments.
I served this with Cooking Light's "Ultimate Grilled Cheese" and the two paired very well.