Maxistrone

• 4 slices thick cut bacon
• 3 cloves garlic, minced
• 1/2 yellow onion, chopped
• 1/2 red onion, chopped
• 1 bell pepper, chopped
• 1 carrot, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 teaspoons Italian Herbs
• 1/2 cup red wine
• 1 cup water
• 1 14.5 oz. can diced tomatoes (don't drain!)
• 1/2 cup Israeli couscous
• 1/2 yellow squash, chopped
• 1 cup frozen green beans
• 1 15 oz. can white kidney (or cannellini beans)
• 1/2 small butternut squash, oven roasted and chopped
• 1 cup baby kale, roughly chopped
• Salt and Pepper, to taste

1. Note: If your butternut squash isn't roasted, go ahead and add it with the onions so that it has time to cook through.
2. Slice bacon in lardons (or roughly chop). Place bacon in large, heavy bottomed soup pot or Dutch oven over medium heat. When bacon is cooked to desired crispness, remove bacon and set on a paper towel lined plate to drain.
3. Add garlic to pot. Season with a pinch of salt and pepper and cook for a minute or two, just until garlic is fragrant.
4. Add onions, bell pepper, carrot, parsnip, (and butternut squash if not already roasted) to pot. Cook, stirring frequently, until slightly softened (about 5 minutes).
5. Add Italian Herbs, broth, wine, water, tomatoes and their juice, and Israeli couscous. Cook, uncovered, until couscous is al dente (about 8 minutes).
6. Add squash, green beans, kidney beans, and roasted butternut squash. Cook until green beans thaw and warm through (about 3 minutes). Taste and adjust seasoning as desired.
7. Remove from heat, stir in kale. Add water, as needed, to thin. Top with bacon (a sprinkle of Parmesan would be great too, if it happens to be in your fridge) and serve.

bacon, garlic, yellow onion, red onion, bell pepper, carrot, parsnip, italian herbs, red wine, water, tomatoes, couscous, yellow squash, frozen green beans, white kidney, butternut squash, baby kale, salt

Taken from food52.com/recipes/39957-maxistrone (may not work)