Pumpkin and Cannellini Bean Soup

Makes 4-6 servings

A hearty soup for a cold winter night.

ingredients

1 tsp olive oil
1 oz pancetta or country bacon
2 cloves garlic, slivered
4 sprigs fresh thyme
2/3 cup dried cannellini beans, soaked overnight and drained
1 1/4 lb peeled, seeded and finely diced pumpkin or butternut squash
1/2 tsp crushed red pepper flakes
5 cups chicken stock

directions

In a large soup pot, combine olive oil, pancetta, garlic, and thyme. Turn heat to medium and cook, stirring often, until garlic is golden, about 5 minutes. Add beans, pumpkin and red pepper. Add chicken stock. Bring to a boil, reduce heat and simmer. Cook about 1 hour. Discard thyme.

Source: Sharon