Lentil Soup With Balsamic-Roasted Winter Vegetables

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1 2/3 cups cubed peeled sweet potato, (about 8 ounces)

1 2/3 cups cubed peeled parsnip (about 8 ounces)

1 2/3 cups cubed peeled carrot (about 8 ounces)

3 tablespoons balsamic vinegar, divided

2 tablespoons olive oil

1/8 teaspoon kosher salt

1 cup (4 ounces) chopped pancetta

1 cup chopped shallots (about 6 large)

1 cup chopped red onion (about 1 medium)

1 tablespoon fresh thyme leaves

1 tablespoon minced garlic

1/2 teaspoon black pepper

1/4 cup dry white wine

1 1/4 cups dried lentils

6 cups fat-free, less-sodium chicken broth, divided

8 cups Swiss chard, trimmed and chopped (about 9 ounces)

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