Winter Vegetable Soup

• 1 teaspoon olive oil
• 2 ounces pancetta, chopped
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 cups cubed peeled acorn squash
• 2 cups diced peeled red potato
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 teaspoon dried basil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon dried thyme
• 1 (28-ounce) can whole tomatoes, drained and chopped
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 4 cups chopped kale
• 1 (15.5-ounce) can navy beans or other small white beans, rinsed and drained

1. Heat oil in a Dutch oven over medium-high heat. Add pancetta; saute 3 minutes. Add onion and garlic; saute 3 minutes. Add squash and next 6 ingredients (squash through thyme), stirring to combine; cook 4 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.
2. Stir in broth; bring to a boil. Reduce heat; simmer 8 minutes. Add kale; simmer 5 minutes. Add beans; simmer 4 minutes or until potato and kale are tender.

olive oil, pancetta, onion, garlic, peeled red potato, celery, carrot, basil, ground cinnamon, thyme, tomatoes, chicken broth, chopped kale, navy beans

Taken from www.myrecipes.com/recipe/winter-vegetable-soup-0 (may not work)