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Root Vegetable Minestrone With Bacon

Here's how you make Root Vegetable Minestrone With Bacon
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  • Servings: 4
  • Prep: 25m
  • Cook: 45m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 5 ounces sliced bacon (center cut slices, chopped)
  • 1 1/3 cups chopped squash (butternut)
  • 1 cup chopped yellow onion
  • 2/3 cup chopped carrot
  • 1/2 cup chopped parsnip
  • 1/2 cup chopped celery
  • 4 teaspoons tomato paste (unsalted)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 3 garlic cloves, minced
  • 2 2/3 cups chicken stock (unsalted)
  • 25 grams dry ditalini pasta (dry, 1/4 cup)
  • 3/4 cup cannellini beans (unsalted, rinsed and drained)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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