Prep 15 mins
Cook 30 mins
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
- 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)
- 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.
In the deep freeze of 2003, this soup was just so hearty and warming, that it actually made you glad it was so cold outside, so you could stay inside and enjoy this soup and wonderful aroma that goes with it.