Root Vegetable Minestrone with Bacon

Name: Root Vegetable Minestrone with Bacon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 315 milliliters chopped peeled butternut squash; 177 milliliters unsalted cannellini beans, rinsed and drained; 158 milliliters chopped carrot; 118 milliliters chopped celery; 631 milliliters unsalted chicken stock; 59 milliliters uncooked ditalini pasta; 1 teaspoons dried basil; 1 teaspoons dried thyme; 3 garlic cloves, minced; 0 teaspoons kosher salt; 237 milliliters chopped onion; 118 milliliters chopped parsnip; 5 slices center-cut bacon slices, chopped; 4 teaspoons unsalted tomato paste

The recipe Root Vegetable Minestrone with Bacon could satisfy your Mediterranean craving in roughly 1 hour. This dairy free recipe serves 4. This main course has 378 calories, 15g of protein, and 20g of fat per serving. Only Head to the store and pick up garlic cloves, parsnip, center-cut bacon, and a few other things to make it today.

Instructions

Cook bacon in a large Dutch oven over medium heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Remove bacon from pan; reserve 1 tablespoon drippings in pan. Increase heat to medium-high.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add butternut squash and next 8 ingredients (through garlic) to drippings in pan; saut 8 minutes, stirring occasionally.

Ingredients you will need

Butternut Squash

Garlic

Equipment you will use

Frying Pan

Add chicken stock, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer for 15 minutes. Stir in uncooked pasta; cook 10 minutes. Stir in cannellini beans, salt, and pepper; cook 2 minutes or until vegetables and pasta are tender. Divide soup evenly among 4 bowls; top evenly with bacon.

Ingredients you will need

Cannellini Beans