Tuscan Bean and Butternut Squash Soup
A hearty and comforting soup filled with beans, squash, pancetta, and kale!
Servings: 6 servings
Calories: 366kcal
Ingredients
- 2 tablespoons olive oil
- 4 oz pancetta diced
- 1 yellow onion diced
- 2 carrots peeled and diced
- 3 cloves garlic diced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- 1 medium butternut squash peeled, de-seeded and diced
- 2 cans cannellini beans
- 4 cups chicken broth
- 3 cups chopped kale
Instructions
- In large soup pot, heat olive oil over medium-high heat.
- Add pancetta, onion, and carrots, cooking until pancetta is crispy and vegetables are slightly softened.
- Add garlic, thyme, basil, rosemary, and salt and cook one more minute.
- Add butternut squash, beans, and chicken broth.
- Bring to a boil, then reduce heat to low.
- Simmer for 20-25 minutes, until butternut squash is tender.
- Remove 2 cups of soup mixture, making sure to include beans and squash, and transfer to a blender. Puree until smooth.
- Return puree to soup pot and stir to combine.
- Add kale and stir in until bright green and cooked, about 2-3 minutes.
- Season with additional salt, to taste.
- Serve with crusty bread and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator.
- To make this soup vegan, omit the pancetta.
Nutrition
Calories: 366kcal | Carbohydrates: 49g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 945mg | Potassium: 1322mg | Fiber: 11g | Sugar: 6g | Vitamin A: 20044IU | Vitamin C: 61mg | Calcium: 265mg | Iron: 6mg