March 25, 2018
Lunch, Main Dish, Soups/Stews,
Vegetables, Carrot, Onions, Squash, Italian, Kid Pleaser, Make-Ahead, One-Bowl Does it!, Winter, Weeknight Meals, Dutch Oven, Make it from scratch more
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"This is a great budget-friendly meal. Just add some bread and a salad and you are good to go!"
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.
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.
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.
Divide the soup evenly among 4 bowls. Sprinkle the reserved bacon on top.
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