A comforting autumn soup featuring butternut squash, kale, white beans, and ditalini pasta in a rich broth with crispy pancetta.
# What You’ll Use:
→ Meats
01 - 4 oz pancetta, diced
→ Vegetables
02 - 1 tablespoon 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 can (14 oz) diced tomatoes with juice
→ Beans and Pasta
10 - 1 can (14 oz) white beans, drained and rinsed
11 - 1 cup ditalini or small pasta
→ Broth and Seasonings
12 - 5 cups chicken or vegetable broth
13 - 1 teaspoon fresh thyme leaves
14 - 1 bay leaf
15 - ½ teaspoon ground black pepper
16 - Salt to taste
17 - 2 tablespoons chopped fresh parsley for garnish
18 - Freshly grated Parmesan cheese for serving
# How-To:
01 - Heat olive oil in a large Dutch oven over medium heat. Add pancetta and cook until crisp, approximately 5 minutes. Remove with a slotted spoon and set aside, reserving the rendered fat in the pot.
02 - Add diced onion, carrots, and celery to the pot. Sauté until softened, approximately 5 minutes, stirring occasionally.
03 - Stir in butternut squash cubes and minced garlic. Cook for 2 minutes until fragrant.
04 - Add diced tomatoes with juice, white beans, broth, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer.
05 - Cover and cook for 20 minutes until butternut squash is completely tender.
06 - Stir in kale and pasta. Simmer uncovered for 8 to 10 minutes until pasta reaches al dente texture and kale wilts.
07 - Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls. Top each serving with reserved pancetta, fresh parsley, and freshly grated Parmesan cheese.
