Root Vegetable Minestrone With Bacon
Created by breezermom on March 25, 2018
- Servings: 4
- Prep Time: 25m
- Cook Time: 45m
- Recipe #29261
Ingredients
- 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
How to Make
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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.
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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.
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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.
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Step 4: Divide the soup evenly among 4 bowls. Sprinkle the reserved bacon on top.
Nutritional Facts
- 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