Root Vegetable Minestrone With Bacon
"This is a great budget-friendly meal. Just add some bread and a salad and you are good to go!"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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