Recipe: Fall Brodo with Acorn Squash, Swiss Chard and Bacon

FALL BRODO WITH ACORN SQUASH, SWISS CHARD AND BACON

1 bunch Swiss chard (about 12 ounces), preferably with dark green leaves and red stalks
6 slices good-quality bacon, cut into 1/2-inch pieces
1 1/2 cups chopped onion
8 cups Shortcut Chicken Stock (recipe follows) or homemade chicken stock
1 1/2 to 1 3/4 pounds acorn squash, peeled, seeded, cut into 3/4-inch cubes
1 cup uncooked farfalle (bow-tie pasta)
Kosher salt (to taste)
1 to 2 pinches ground cayenne pepper
1/2 cup coarsely grated Parmesan cheese

Rinse the chard. Pat dry. Cut off and discard stalks. If the ribs of the leaves are more than 1/2-inch thick, cut them out and discard. Coarsely chop the chard to yield 4 loosely packed cups. Set aside.

In a large pot over medium heat, saute the bacon until golden brown and crisp, 3 to 4 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot.

Return pot to medium heat. Add onion and saute until golden brown, about 3 minutes.

Add stock to the pot and bring to a simmer. Add squash and farfalle. Cook until squash and pasta are tender, 12 to 15 minutes.

Add chard. Cook until wilted, 1 to 2 minutes. Season to taste with salt and cayenne.

Ladle soup into bowls. Pass bacon pieces and Parmesan separately at the table.

SHORTCUT CHICKEN STOCK
Makes 8 cups

2 quarts (8 cups) canned low-sodium chicken broth
2 celery ribs, cut into 1-inch pieces
2 medium carrots, cut into 1-inch pieces
2 medium onions, cut into 1-inch pieces
2 sprigs flat-leaf parsley
2 sprigs fresh thyme or 1/2 teaspoon dried

Combine all ingredients in a heavy pot with a lid. Bring to a simmer. Reduce heat, cover and simmer 30 minutes.

Strain stock through a large fine-mesh strainer, pressing down on solids to extract as much liquid as possible.

Stock can be prepared 2 days ahead. Cover and refrigerate. Or freeze up to 3 months.

Makes 6 servings
Source: Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes by Betty Rosbottom