Winter Vegetable Soup
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
8 cup
- Serves:
- 4
ingredients
- 1 teaspoon olive oil
- 2 ounces pancetta, chopped
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 cups acorn squash, cubed and peeled
- 2 cups red potatoes, peeled and diced
- 1⁄2 cup celery, chopped
- 1⁄2 cup carrot, chopped
- 1 teaspoon dried basil
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon dried thyme
- 1 (28 ounce) can whole tomatoes, drained and chopped
- 2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
- 4 cups kale, chopped
- 1 (15 1/2 ounce) can navy beans, rinsed and drained (or any other small white bean)
directions
- Heat oil in a dutch oven over medium-high heat.
- Add pancetta and saute for 3 minutes.
- Add onion and garlic, saute 3 minutes.
- Add squash, potato, celery, carrot, basil, cinnamon and thyme.
- Cook for 5 minutes, stirring occasionally.
- Add tomatoes, cook for 2 more minutes.
- Stir in chicken broth, bring to a boil.
- Reduce heat and simmer for 8 minutes.
- Add kale, simmering for 5 minutes.
- Lastly, add beans and simmer until potatoes are tender, about 5 more minutes.
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RECIPE SUBMITTED BY
<p>Not much to tell. Love to cook, love to eat!</p>