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
Member Ratings and Reviews
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This is a great recipe, but the prep time is rather lengthy due to chopping time. Used diced tomatoes instead of whole, more chicken broth and less cinnamon...as per former reviewers. The flavors are great. We will make this again.01/04/10
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Loved it. I made it for New Year's Day and threw in leftover beef from Christmas (instead of pancetta) as well as some roasted cauliflower that we hadn't finished. Needed an additional cup of water to keep it brothy. So good and a healthy way to start the new year!01/02/10





