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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