Butternut Squash Minestrone

Jam-Packed

Sneak in those veggies

What You’ll Need:

• 1 package diced pancetta

• 1 bag diced frozen butternut squash

• 1 box of chopped frozen spinach

• 1 large yellow onion, diced

• 2 large carrots, peeled and diced

• 1 Fresno pepper, diced (optional)

• 6-7 small sweet peppers, diced

• 2 tablespoons minced garlic

• 1 small can tomato paste

• 1 large (24 oz) can San Marzano tomatoes

• 1 box ditalini pasta (or other small pasta)

• 3 boxes low sodium chicken broth

• 1/2 cup grated parmesan

• 1/4 cup Garlic powder

• 1/2 cup Italian seasoning blend

• Black pepper

• Shaved parmesan (for garnish)

How to make it:

1. Brown pancetta on medium heat in a large Dutch oven. Remove pancetta with a slotted spoon and set aside on a pepper towel

2. Sauté the carrots, onion, fresno & sweet peppers in the pancetta grease, over medium heat, 5-7 minutes

3. Season with LOTS of Italian seasoning, granulated garlic, and black pepper

4. Add minced garlic & butternut squash. Season again.

5. Add tomato paste & San marzanos, stir

6. Cook 5-8 min

7. Add 2 boxes of chicken stock & box frozen spinach. Bring to a boil then reduce to simmer.

8. Simmer on low for 2 hours

9. After 2 hours, add last box of chicken broth and uncooked pasta.

10. Add pancetta back in. Simmer 15-20 min.

11. Add grated parmesan, stir. Simmer 5-10 min

Serve topped with shaved parmesan