Hearty White Bean and Delicata Squash Soup
Servings: 8
Ingredients
- 1 4 oz uncured diced pancetta
- 4 diced garlic cloves
- 1/2 diced onion
- 3 tbsp cold pressed olive oil
- 2 delicata squash the skin of this squash is meant to be eaten
- 1 tbsp grass fed butter
- 1 10 oz container of mirepoix
- 1 tbsp lemon juice
- 8 cups chicken bone broth
- 1 1 head of escarole This needs to be soaked in cold water until clean
- 1 15.5 oz Can of Cannellini Beans drained but not rinsed
- 1/2 box gluten free stelline pasta Jovial Brand
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/8 tsp oregano
- 1 squirt sriracha
- 1 1/2 cup shredded parmesan cheese
Instructions
- Cook Pancetta over medium heat in a large heavy soup pot until crispy. Remove the pancetta leaving oil. Place in a bowl
- Add 2 tbsp olive oil and when reaches medium heat add diced garlic cloves and 1/2 diced onion. Cook until it is aromatic and onion is translucent. Remove this from the pot and place in a bowl
- Prepare squash by cleaning and cutting off the ends. Scoop out the seeds. Cut into quarters and then slice the squash. Then cut the slices in half. Place in the pot with 1 tbsp of oil and 1 tbsp of grass fed butter. Cook until soft. When soft remove and place into a bowl
- add mirepoix and spices (thyme, rosemary, and oregano), and cook until onions are translucent. Add the squash, the lemon juice and 4 cups of bone broth. Add pancetta and bring to a boil. At this point allow to simmer at least 30 minutes or covered until ready to eat
- 30 minutes before ready to eat, add the canellini beans, chopped escarole, parmesan cheese, the squirt of sriracha, and pepper to taste. Add the rest of the bone broth and stelline pasta and bring to a boil. Then allow to simmer for at least 30 minutes and then ready to eat.