Minestrone Soup With Butternut Squash, Kale, Bacon, And Parmesan Recipe

Ingredients For Minestrone Soup With Butternut Squash, Kale, Bacon, And Parmesan Recipe

• 4 ounce Bacon, 1/2 Inch Diced
• 1 tablespoon Extra Virgin Olive Oil Plus Extra For Toasting The Bread And Serving
• 3 cup Butternut Squash 1/2 Inch Diced And Peeled
• 2 cup Carrots 1/2 Inch Diced
• 2 cup Celery 1/2 Inch Diced
• 1.5 cup Chopped Yellow Onion About 1 Medium
• 1.5 tablespoon Minced Garlic 4 Cloves
• 1 pound Kale, Stems Removed And Leaves Coarsely Chopped
• 26 ounce Canned Chopped Tomatoes
• 6 cup Low Sodium Chicken Stock
• 1 Bay leaf
• 1.5 teaspoon Kosher Salt Plus Additional As Needed
• 1.5 teaspoon Black pepper
• 1 teaspoon Dried Thyme
• 2 cup Cooked Whole Wheat Small Pasta Such As Elbow
• 1 can Cannellini Beans Drained And Rinsed
• Freshly Grated Parmesan Cheese For Serving
• 0.5 inch Baguette Cut Into Thick Diagonal Slices