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: 45 mins
• Serves: 4
• Yields: 8 cup

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 1/2ounce) cans  reduced-sodium fat-free chicken broth
• 4  cups kale, chopped
• 1 (15 1/2ounce) can navy beans, rinsed and drained (or any other small white bean)

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.