Recipe
Winter Vegetable Soup
Time: 45 minutes
Yield: 4 servings
| 1 teaspoon olive oil 2 ounces pancetta, chopped 1 cup onion, chopped 3 garlic cloves, minced 2 cups acorn squash, cubed and peeled 2 cups red potato, peeled and diced ½ cup celery, chopped ½ cup carrot, chopped |
1 teaspoon dried basil 1/4 teaspoon ground cinnamon 1/4 teaspoon dried thyme 1 teaspoon red chili flakes (optional) 1 28-ounce can whole tomatoes, drained and chopped 28 ounces chicken broth 4 cups kale, chopped 1 15½-ounce can navy beans or other small white beans, rinsed and |
| drained |
Heat oil in a Dutch oven over medium-high heat. Add pancetta; sauté 3 minutes.
Add onion and garlic; sauté 3 minutes.
Add squash and next 6 ingredients (squash through thyme, plus red chili flakes if using), stirring to combine; cook 4 minutes, stirring occasionally.
Add tomatoes; cook for 2 minutes.
Stir in broth; bring to a boil. Reduce heat; simmer for 8 minutes.
Add kale; simmer for 5 minutes.
Add beans; simmer for 4 minutes or until potatoes and kale are tender.
Adapted from Cooking Light, December 2002