This is an easy, delicious and healthy soup, adaptable to any combination of fresh vegetables. If you prefer a thicker soup, puree the soup a bit with an immersion blender.
1/3cuppancetta or bacon, diced
1red chili peppercored, seeded and diced (can substitute jalapeno)
1 1/2cupsbutternut squashdiced
6cupschicken brothor vegetable broth
Chunk of Parmesan rind
Salt and pepperto taste
3cupscooked white navy beans2 cans, rinsed, if using canned beans
Shaved Parmesanfor garnish
Preheat oven to 425° F. Cut roma tomatoes in half and place on a parchment lined baking sheet, cut side up. Sprinkle with salt and pepper. Roast in the pre-heated oven for 30-40 minutes, until shriveled. Remove from oven. Allow to cool 10 minutes, then remove tomatoes to a cutting board. Peel off skin and chop roughly chop tomato flesh. Set aside.
Heat olive oil in a large Dutch oven or soup pot. Add pancetta and saute until mostly cooked. Add chili pepper, onion, carrots and squash. Cook, stirring regularly, until softened, about 10 minutes. Add chicken or vegetable broth, Parmesan rind and spices. (*If using canned beans, add them now). Bring to a boil and then reduce heat and simmer about 20-25 minutes, until the beans and vegetables are cooked. (*If using pre-cooked beans, add them now and cook until warmed.)
Be sure to read the Cook's Notes above the recipe card for more tips and tricks for making this soup.