Becky Luigart-Stayner; Lydia DeGaris-Pursell
4 servings (serving size: about 2 cups)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

tmcollier81's Review

December 04, 2014
5 stars with some minor changes. Used 32oz of vegetable stock since I'm vegetarian and no pancetta. Used canned chopped tomatoes left in juice...the combination of the extra stock and juice helped keep it from becoming too thick. I also used precut and peeled butternut squash instead of the acorn to save time. I agree, definitely takes longer to cook than the recipe says...closer to an hour. Will make again but with more kale - it's a favorite in our house!

bowsi3's Review

March 26, 2014
Very tasty and filling soup. I followed the advice of the other reviewers and reduced the cinnamon to 1/4 teaspoon, added 1 teaspoon red pepper flakes, used diced tomatoes (basil and rosemary), and added an extra can of chicken broth. I also found that the cooking time listed is way off; it took nearly 45 minutes of simmering for the potatoes to soften. Will definitely make again.

ashleyfjellman's Review

December 13, 2013

NRecipes's Review

November 07, 2013
Delicious. As others suggested used diced tomatoes, quart of chicken broth, and precut butternut squash. Agree this needed a lot more time to for the squash and potatoes to cook.

GramNene's Review

November 11, 2012
Did anyone find that this actually cooked in the time specified in the recipe? I had to cook it 2-3 times longer to get the squash and potatoes cooked. Other than that, I agree with several of the reviewers. It is delicious--lots of flavor. But it is also a lot of prep work--chopping all the veggies. As others did, I used canned diced tomatoes--and just left them in the juice since others had said it was so thick. I didn't want to buy kale, so I threw in some baby spinach instead. It's probably just as good without it.

Gibble's Review

October 14, 2012
this is one of my favorite soups in the cooler months. I have several vegetarian friends so I will leave out the meat and use a vegetable based broth, for the meat lovers and have ham biscuits on the side with a nice salad to round it off. It's easy for a bigger crowd and works pretty well in the slow cooker.

8stringfan's Review

September 04, 2012
Quite tasty, easy to prepare, and nicely filling when served with a crusty olive roll from Whole Foods. To the guy who gave this one star, without even trying it, because he saw beans in the recipe, why are you rating a dish you never even tried? I hate the folks who rate dishes on myrecipes without ever trying them. FWIW, I actually added more beans, and I prefer to use bacon in this over pancetta - cheaper, and IMO, more flavorful.

dockidwell44's Review

April 02, 2012
This soup was good... alot of steps to make though - I threw in a bunch of chopped kale and did not use the squash.. kale is so good in soups - it barely wilts at all so you know you are getting the max on nutrition - and you feel very healthy eating this! Would make again!

gmetzgar1's Review

January 08, 2012
Simply delicious! I followed the recipe as stated. Very hearty soup. My entire family liked it. I will definitely make this again.

j2haynes's Review

January 06, 2012
Delicious hearty soup. I used butternut squash instead of acorn and added smoked sausage and paprika. I will definitly be making this one again!