Winter Vegetable Soup


1 teaspoon 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 teaspoon dried basil

1/4 teaspoon ground cinnamon

1/4 teaspoon 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


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.

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.