Winter Vegetable Soup
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
8 cup
- Serves:
- 4
ingredients
- 4.92 ml olive oil
- 56.69 g pancetta, chopped
- 236.59 ml onion, chopped
- 3 clove garlic, minced
- 473.18 ml acorn squash, cubed and peeled
- 473.18 ml red potatoes, peeled and diced
- 118.29 ml celery, chopped
- 118.29 ml carrot, chopped
- 4.92 ml dried basil
- 1.23 ml cinnamon
- 1.23 ml dried thyme
- 793.78 g can whole tomatoes, drained and chopped
- 2 (822.13 g) can reduced-sodium fat-free chicken broth
- 946.36 ml kale, chopped
- 439.41 g 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>