Winter Vegetable Soup
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)
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
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.
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.
Nutritional Information
- Calories:
- 349 (27% from fat)
- Fat:
- 10.4g (sat 3.3g,mono 4.6g,poly 1.4g)
- Protein:
- 14.4g
- Carbohydrate:
- 55g
- Fiber:
- 10.5g
- Cholesterol:
- 10mg
- Iron:
- 4.2mg
- Sodium:
- 1076mg
- Calcium:
- 213mg





