Winter Vegetable Soup

“A hearty soup to chase away the chill in your bones this winter. You don't have to use the Low fat, less sodium chicken broth. You can use the full fat version too but I am trying to eat a little healthier this year! From Cooking Light Magazine”
READY IN:
45mins
SERVES:
4
YIELD:
8 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a dutch oven over medium-high heat.
  2. Add pancetta and saute for 3 minutes.
  3. Add onion and garlic, saute 3 minutes.
  4. Add squash, potato, celery, carrot, basil, cinnamon and thyme.
  5. Cook for 5 minutes, stirring occasionally.
  6. Add tomatoes, cook for 2 more minutes.
  7. Stir in chicken broth, bring to a boil.
  8. Reduce heat and simmer for 8 minutes.
  9. Add kale, simmering for 5 minutes.
  10. Lastly, add beans and simmer until potatoes are tender, about 5 more minutes.

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