A warming bowl of autumn comfort featuring butternut squash, kale, and creamy white beans in a rich tomato broth.
# What You'll Need:
→ Meats
01 - Pancetta, diced - 4 oz
→ Vegetables
02 - Olive oil - 1 tablespoon
03 - Yellow onion, medium, diced - 1
04 - Carrots, medium, peeled and diced - 2
05 - Celery stalks, diced - 2
06 - Butternut squash, peeled and cubed - 2 cups
07 - Garlic cloves, minced - 2
08 - Kale, stems removed and chopped - 2 cups
09 - Diced tomatoes with juice, canned - 14 oz
→ Beans and Pasta
10 - Canned white beans, drained and rinsed - 14 oz
11 - Ditalini pasta - 1 cup
→ Broth and Seasonings
12 - Chicken or vegetable broth - 5 cups
13 - Fresh thyme leaves - 1 teaspoon
14 - Bay leaf - 1
15 - Ground black pepper - ½ teaspoon
16 - Salt - to taste
17 - Fresh parsley, chopped - 2 tablespoons
18 - Parmesan cheese, freshly grated - for serving
# How To Make It:
01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add pancetta and cook until crisp, approximately 5 minutes. Remove with a slotted spoon and set aside, retaining the rendered fat in the pot.
02 - Add diced onion, carrots, and celery to the pot. Sauté until softened, approximately 5 minutes.
03 - Stir in the butternut squash cubes and minced garlic. Cook for 2 minutes until fragrant.
04 - Add diced tomatoes with their juice, white beans, chicken or vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.
05 - Cover the pot and cook for 20 minutes until the squash is tender.
06 - Stir in kale and pasta. Simmer uncovered for 8 to 10 minutes until pasta reaches al dente texture and kale is wilted.
07 - Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls. Top with reserved pancetta, fresh parsley, and freshly grated Parmesan cheese.
