Harvest Festival Soup | Recipe Reader

Ingredients

• 4 slices thick-cut bacon, chopped
• 1 tablespoon rosemary, chopped
• 1 yellow onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves, can substitute 2 teaspoons dried thyme
• 1 tablespoon dried basil
• 1 tablespoon dried oregano, plus more, to taste, fresh sprigs, for topping
• 1 teaspoon crushed fennel seeds
• 1 teaspoon smoked paprika
• kosher salt, to taste
• black pepper, to taste
• 2 tablespoons tomato paste
• 2 cups butternut squash, cubed
• 4 carrots, chopped
• 4 celery stalks, chopped
• 1/2 cup dry white wine
• 6 cups low-sodium vegetable broth
• chili flakes, to taste
• 1/2 cup heavy cream
• 4 cups kale, roughly chopped
• 1 (14-ounce) can white beans, drained
• 1/3 cup parmesan cheese, grated, plus more, to taste, for topping
• 2 cups egg noodles