A comforting bowl of autumn goodness with butternut squash, kale, pancetta, and white beans simmered in savory broth.
# The Ingredients You'll Need:
→ Meats
01 - 4 oz pancetta, diced
→ Vegetables
02 - 1 tbsp olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cups butternut squash, peeled and cubed
07 - 2 garlic cloves, minced
08 - 2 cups kale, stems removed and chopped
09 - 1 (14 oz) can diced tomatoes with juice
→ Beans & Pasta
10 - 1 (14 oz) can white beans (cannellini or Great Northern), drained and rinsed
11 - 1 cup ditalini or small pasta
→ Broth & Seasonings
12 - 5 cups chicken or vegetable broth
13 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
14 - 1 bay leaf
15 - ½ tsp ground black pepper
16 - Salt, to taste
17 - 2 tbsp chopped fresh parsley (optional, for garnish)
18 - Freshly grated Parmesan cheese, to serve
# Step-by-Step Instructions:
01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté until vegetables begin to soften, approximately 5 minutes.
03 - Stir in butternut squash and garlic; cook for 2 minutes until fragrant, being careful not to burn the garlic.
04 - Add diced tomatoes with juice, white beans, chicken or vegetable broth, thyme, bay leaf, salt, and pepper. Bring mixture to a gentle simmer.
05 - Cover pot and cook for 20 minutes, until butternut squash is fork-tender.
06 - Stir in kale and pasta. Simmer uncovered for 8-10 minutes, until pasta is al dente and kale has wilted completely.
07 - Remove and discard bay leaf. Taste soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle hot soup into serving bowls. Top each portion with reserved crispy pancetta, fresh parsley, and freshly grated Parmesan cheese.
