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.

David Bonom
Recipe by Cooking Light March 2014

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
1 hr
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

202 calories; fat 3.3g; saturated fat 1.4g; mono fat 0.1g; poly fat 0.1g; protein 11.5g; carbohydrates 33.7g; fiber 6.4g; cholesterol 9mg; iron 2.4mg; sodium 426mg; calcium 97mg.