Adapted from http://fabtasticeats.com/2014/11/17/pancetta-winter-vegetable-soup/
Katie and I made this for her last sit-down family meal before she left to go back to Boulder, Utah with her cute and rambunctious Billy (her blue heeler puppy)
- 2 or so tablespoons of high-oleic sunflower oil–enough for sauteing and taste
- 1 large sweet yellow onion, chopped (larger pieces are nice)
- 3 garlic cloves, minced
- 3 carrots, sliced
- 4 cups cubed butternut squash
- 1 teaspoon dried basil
- 1 teaspoon thyme
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon cinnamon
- 3.5 cups veggie broth (we used 2 of the veggie bouillon cubes)
- 2 cans (28 ounces) fire-roasted tomatoes
- 2 cups fresh, sliced baby kale
- 3+ cups “rice beans” (small white beans)
We had already cooked the rice beans (from Zurson Idaho Heirloom Beans) to just-ready-to-eat, but I suppose you could use canned white beans.
Just saute the onions in the oil for maybe 4 minutes, add the garlic and saute a minute more, then throw in everything but the kale and beans and cook for 20 to 25 minutes, until the squash is tender.
Add beans and kale and stir and let sit for a few and serve.