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