Pumpkin Minestrone

Ingredients

• 3 cups peeled and chopped pumpkin
• 2 teaspoons olive oil (or avocado oil)
• 4 ounces diced pancetta
• 2 cup diced carrots
• 2 cups diced celery
• 1 large yellow onion (diced (about 2 1/2 cups))
• 4 cloves minced garlic
• 2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon rubbed sage
• 2 teaspoons kosher salt (plus more as needed)
• 28 ounces canned fire-roasted tomatoes
• 6 cups low-sodium chicken broth (up to 8 cups if needed)
• 1 parmesan cheese rind
• 1 dried bay leaf
• 15 ounces canned kidney beans (rinsed and drained)
• 15 ounces canned great northern beans (rinsed and drained)
• 6 ounces dried pasta
• 5 ounces chopped fresh kale
• 1/2 cup dry white wine (like chardonnay or sauvignon blanc)
• freshly ground black pepper (to taste)
• grated parmesan cheese
• basil oil (or sub with pesto )
• crusty bread (optional)

Instructions

1. 1

   Because prepping the pumpkin takes some time, I recommend doing that before starting the soup.

2. 2

   Add olive oil and pancetta into a large (6 to 7 quart) dutch oven. Heat over medium-low and cook until crispy, stirring occasionally. Use a slotted spoon to transfer the crispy pancetta to a paper towel lined plate, leaving the fat in the pot.

3. 3

   To the rendered fat, add the pumpkin, carrots, celery, onion, garlic, thyme, rosemary, rubbed sage and 1 teaspoon kosher salt. Stir to coat in the fat. Cover and cook for 10 to 12 minutes or until softened.

4. 4

   Next, add in the crushed fire-roasted tomatoes, low-sodium chicken broth, bay leaf and the parmesan rind. Stir, cover and bring to a boil. Once boiling, reduce heat to low and simmer for 30 minutes.

5. 5

   Meanwhile, bring a pot of water to boil. Once boiling, add a small palmful of sea salt and stir in the pasta. Following the package directions, cook the pasta to al dente.

6. 6

   When the soup is done simmering, add in both kidney beans and great northern beans, cooked pasta and crispy pancetta. Stir to incorporate. Add in the chopped kale. Stir and cook until wilted. About 5 minutes.*At this point, if you feel the soup needs more broth, you can add up to 2 more cups of low-sodium chicken broth.

7. 7

   Pour in the dry white wine. Stir and heat through. Taste and add more salt (up to 2 more teaspoons) and freshly ground black pepper as needed.

8. 8

   Remove the parmesan rind and bay leaf before serving.

9. 9

   Ladle soup into bowls, top with basil oil, freshly ground black pepper and freshly grated parmesan cheese.