Yield:4 servings Prep: 20 minutes Cook: 30 minutes

Our family loves this delicious soup. Hearty greens and earthy vegetables combined for this wonderful seasonal soup. It warms your soul on a cold winter night. Just add some crusty bread for a complete meal.

1 teaspoon olive oil
2 strips of bacon or 2 ounces sausage
1 cup chopped onion
3 garlic cloves, minced
2 cups cubed peeled acorn squash
2 cups diced peeled red potato
½ cups chopped celery
½ cups chopped carrot
1 teaspoon dried basil
¼ teaspoon ground cinnamon
¼ teaspoon dried thyme
1 (28-ounce) can whole tomatoes, drained and chopped
2 (14 ½-ounces) cans chicken broth
4 cups chopped kale
1 (15.5-ounce) can navy beans or other small white beans, rinsed and drained

1. Heat oil in a Dutch oven over medium-high heat. Add bacon, sauté 3 minutes. Add onion and garlic; sauté 3 minutes. Add squash and next 6 ingredients (squash through thyme), stirring to combine; cook 4 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.

2. Stir in broth; bring to a broil Reduce heat; simmer 8 minutes. Add kale; simmer 5 minutes. Add beans; simmer 4 minutes or until potatoes and kale are tender.

2 cups=

Fat 10.4g   Carbs 55g
Protein 14.4g   Fiber 10.5g
Inspired from Cooking Light December 2002 page 98