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Winter Vegetable Soup

Winter Vegetable Soup

Potatoes, squash, and white beans combine for a substantial main-dish soup. Pancetta is Italian cured bacon. If you can't find it, 2 strips of smoked bacon will work. 
 
Ingredients: Soup
  • 1 tsp olive oil 
  • 2 ounces pancetta, chopped 
  • 1 cup chopped onion 
  • 3 garlic cloves, minced 
  • 2 cups cubed peeled acorn squash 
  • 2 cups diced peeled red potato 
  • 1/2 cup chopped celery 
  • 1/2 cup chopped carrot
  • 1 tsp dried basil 
  • 1/4 tsp ground cinnamon 
  • 1/4 tsp dried thyme 
  • 1 (28-ounce) can whole tomatoes, drained and chopped 
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth 
  • 4 cups chopped kale 
  • 1 (15.5-ounce) can navy beans or other small white beans, rinsed and drained 


Preparation: 
 
  1. 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), stirring to combine; cook 4 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.
  2. Stir in broth; bring to a boil. Reduce heat; simmer 8 minutes. Add kale; simmer 5 minutes. Add beans; simmer 4 minutes or until potato and kale are tender.

Makes: 4 servings (about 2 cups each)

Per serving: 
 349 calories, 10.4 g fat, 55 g carbohydrates, 10.5 g fiber, 14.4 g protein, 1076 mg sodium

Adapted from MyRecipes
Accessed at: http://www.myrecipes.com/recipe/winter-vegetable-soup-0