Root Vegetable Minestrone With Bacon

4
Servings
25m
Prep Time
45m
Cook Time
1h 10m
Ready In


"This is a great budget-friendly meal. Just add some bread and a salad and you are good to go!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (230.5 g)
  • Calories 289.6
  • Total Fat - 15.7 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 84.4 mg
  • Sodium - 833.9 mg
  • Total Carbohydrate - 17.8 g
  • Dietary Fiber - 5.1 g
  • Sugars - 4.9 g
  • Protein - 20.3 g
  • Calcium - 84.6 mg
  • Iron - 2.4 mg
  • Vitamin C - 49.2 mg
  • Thiamin - 0.3 mg

Step 1

Cook the bacon in a large Dutch oven over medium heat until crisp. Remove the bacon from the pan, reserving 1 tablespoon bacon drippings in the Dutch oven.

Step 2

Increase the heat to medium high. Add the butternut squash and the next 8 ingredients (through garlic) to the drippings in the pan. Saute 8 minutes, stirring occassionally. Add the chicken stock, scraping the pan to loosen any browned bits.

Step 3

Bring to a boil; cover, reduce heat, and simmer for 15 minutes. Stir in the uncooked pasta. Cook for 10 minutes. Stir in the cannellini beans, salt, and pepper. Cook for 2 minutes or until the vegetables are tender and the pasta is cooked.

Step 4

Divide the soup evenly among 4 bowls. Sprinkle the reserved bacon on top.

Tips & Variations


No special items needed.

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