Winter Vegetable Soup

• 1 teaspoon olive oil
• 2 ounces pancetta, chopped
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 2 cups acorn squash, cubed and peeled
• 2 cups red potatoes, peeled and diced
• 12 cup celery, chopped
• 12 cup carrot, chopped
• 1 teaspoon dried basil
• 14 teaspoon cinnamon
• 14 teaspoon dried thyme
• 1 (28 ounce) can whole tomatoes, drained and chopped
• 2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
• 4 cups kale, chopped
• 1 (15 1/2 ounce) can navy beans, rinsed and drained (or any other small white bean)

1. Heat oil in a dutch oven over medium-high heat.
2. Add pancetta and saute for 3 minutes.
3. Add onion and garlic, saute 3 minutes.
4. Add squash, potato, celery, carrot, basil, cinnamon and thyme.
5. Cook for 5 minutes, stirring occasionally.
6. Add tomatoes, cook for 2 more minutes.
7. Stir in chicken broth, bring to a boil.
8. Reduce heat and simmer for 8 minutes.
9. Add kale, simmering for 5 minutes.
10. Lastly, add beans and simmer until potatoes are tender, about 5 more minutes.

olive oil, pancetta, onion, garlic, acorn squash, red potatoes, celery, carrot, basil, cinnamon, thyme, tomatoes, chicken broth, kale, navy beans

Taken from www.food.com/recipe/winter-vegetable-soup-51374 (may not work)