A hearty, and comforting winter vegetable soup with a taste of pancetta. This easy and warm soup can be made in 30 minutes, making it a perfect weeknight meal!
I have a confession…I already decorated for Christmas. Like, I got home last Monday night, and began decorating on Tuesday…I even started listening to Christmas music. Not in the way that Im going to be driving my husband crazy with it in a few short weeks, but you know, just an hour here, and hour there. The only thing missing is the tree, and ONLY because they don’t start selling them around here until November 25th.
In the past I’ve always scoffed when people decorated before Thanksgiving, like they’re rushing the holidays or something, but that’s obviously not how I feel. For me, I started early in an attempt to prolong the holidays. They go so quickly as it is, so I want to enjoy it for as long as possible. Even if people are telling me it’s to early for even an eggnog latte. 😉 I don’t think so!
Plus with this cold front around here, it feels like we’re in the dead of winter, so soups and warm, comforting foods have been plenty. And this soup is just that, heart (& body) warming right down to your toes. The addition of cinnamon is a game changer, and it brings out so much flavor in the squash. Paired with the salty pancetta, it’s a match made in heaven.
This vegetable soup is so quick and easy to throw together after a few minutes of chopping, making it a great weeknight meal, or a cozy Sunday afternoon one. Enjoy!
A hearty, and comforting winter vegetable soup with a taste of pancetta. This easy and warm soup can be made in 30 minutes, making it a perfect weeknight meal!
Ingredients
- 5 ounces chopped pancetta
- 1/2 cup chopped yellow onion
- 3 garlic cloves, minced
- 3 cups cubed acorn squash
- 3 carrots, chopped
- 4 cups cubed butternut squash
- 1 teaspoon dried basil
- 1 teaspoon thyme
- 1/4 teaspoon cinnamon
- 28 ounces diced tomatoes
- 3 cups chicken broth
- 2 cups fresh kale
- 15 ounce can white beans, rinsed
- 1 cup Parmesan cheese, freshly shredded
Directions
- Heat a large stockpot over medium-high heat. Cook pancetta until crispy, about 5 minutes. Stir in the onion and garlic. Saute for 3-4 minutes.
- Add the cubed squash and carrots, basil, thyme, and cinnamon. Toss together and cover for about five minutes.
- Pour in the diced tomatoes and chicken broth, stir together, cover, reduce heat to medium-low, and cook until squash is fork tender, about 10-15 minutes.
- Stir in the kale, beans, and cheese. Serve and enjoy!
adapted from cooking light