Butternut Squash and Cannellini Soup with Bacon

Name: Butternut Squash and Cannellini Soup with Bacon
Yield: 4 main-course
Ingredients: 2 thick bacon slices, chopped; 1 1/2 cups chopped onion; 6 garlic cloves, minced; 3 cups low-salt chicken broth; 4 cups 3/4-inch cubes peeled butternut squash (from one 1 3/4-pound squash); 3 15-ounce cans cannellini (white kidney beans), undrained; 1 14 1/2-ounce can diced tomatoes in juice, drained; 1 teaspoon chopped fresh rosemary

By Marie Simmons

January 31, 2003

Recipe notes