A comforting bowl of autumn goodness with roasted butternut squash, tender kale, white beans, and ditalini pasta in a rich tomato broth.
# What You Need:
→ Meats
01 - 4 ounces pancetta, diced
→ Vegetables
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cups butternut squash, peeled and cubed
07 - 2 garlic cloves, minced
08 - 2 cups kale, stems removed and chopped
09 - 1 can (14 ounces) diced tomatoes with juice
→ Beans and Pasta
10 - 1 can (14 ounces) white beans, drained and rinsed
11 - 1 cup ditalini pasta or small pasta shapes
→ Broth and Seasonings
12 - 5 cups chicken or vegetable broth
13 - 1 teaspoon fresh thyme leaves
14 - 1 bay leaf
15 - ½ teaspoon ground black pepper
16 - Salt to taste
17 - 2 tablespoons chopped fresh parsley
18 - Freshly grated Parmesan cheese for serving
# Directions:
01 - Heat olive oil in a large Dutch oven over medium heat. Add diced pancetta and cook until crisp, approximately 5 minutes. Remove with a slotted spoon and set aside, retaining the rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
03 - Stir in butternut squash and garlic; cook for 2 minutes until fragrant.
04 - Add diced tomatoes with juice, white beans, broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.
05 - Cover and cook for 20 minutes until the squash becomes tender.
06 - Stir in kale and pasta. Simmer uncovered for 8 to 10 minutes until pasta reaches al dente texture and kale is wilted.
07 - Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls. Top with reserved pancetta, fresh parsley, and freshly grated Parmesan cheese.
