Recipe Friday 10/26: White Bean Soup with Pancetta and Kale

Well the crisp fall air has arrived and the idea of staying in and keeping warm never sounded better. To accompany this, I am giving you a recipe for a yummy, hearty, healthy soup that you can have ready for those cold fall nights.

I use pancetta in this recipe, which is just Italian bacon, so regular bacon would work fine too. There is something a little more subtle about pancetta that gives this soup a depth of flavor different to regular bacon, but use what you can find. I have also included butternut squash and kale. This is a great way to add your fall veggies that are now popping up at the farmer's markets. The veggies add a heartiness to the dish, and make it feel more like a meal instead of just a starter course or side. If you want to make a vegetarian version it's super easy too, just omit the pancetta and sub out veggie stock for the chicken stock. It will still taste just as great!!

This soup would go great with a nice Cotes De Rhone wine, a little earthy, a little smoky, but still light enough in body to be paired with a nice soup.

Wrap up in a blanket and cozy up with this nice easy bowl of white bean soup. And as always... Happy Cooking!

White Bean Soup with Pancetta and Kale
2 can white beans, rinsed (you can used dried beans as well, just cook according to directions)
1 medium yellow onion, small dice
2 cloves garlic, minced
1/2 lb pancetta, cubed or diced
1-2 bunches kale, small chop
1 small or 1/2 whole butternut squash, cored, peeled, small cube
4 cups chicken stock

* in a soup pot, cook the pancetta down, rendering out the fat, and crisping up. Remove the pancetta from the pot once crisp. Add onions to the pancetta fat, cook until translucent, add in the cubed squash. Allow squash to cook for about 2-4 minutes, until slightly tender. (you are going to continue to cook it, so it does not have to be all the way cooked through) Add the garlic and the chopped kale. sweat until garlic is fragrant, and then pour in the stock... add water to the soup if/as needed. Bring to a boil and reduce to a simmer stirring occasionally. Add the beans towards the end of the process so as not to break them up, but heat through. The soup is ready when the squash is tender. This may take about 45min.

To serve: ladle into bowls, top with the crispy pancetta and a drizzle of nice olive oil. You can also grate some parmesan cheese over top for a nice nuttiness. Enjoy!