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Ingredients

1. 6 cups low-sodium chicken broth
2. One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces
3. 5 thyme sprigs
4. 2 garlic cloves, halved
5. 2 medium leeks, white and pale green parts only, cut into 2-inch pieces
6. 1 celery rib, cut into 2-inch pieces
7. 1 tablespoon vegetable oil
8. 2 thick slices of bacon, cut crosswise 1/2 inch thick
9. 2 packed cups coarsely chopped collards or kale
10. One 15-ounce can pinto or roman beans, drained and rinsed
11. 1 medium carrot, finely diced
12. 1 red bell pepper, finely diced
13. 1 cup corn kernels
14. Salt and freshly ground black pepper

Description

5

Food & Wine