Winter Vegetable Soup

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1 teaspoon olive oil

2 ounces pancetta, chopped

1 cup chopped onion

3 garlic cloves, minced

2 cups cubed peeled acorn squash

2 cups diced peeled red potato

1/2 cup chopped celery

1/2 cup chopped carrot

1 teaspoon dried basil

1/4 teaspoon ground cinnamon

1/4 teaspoon dried thyme

1 (28-ounce) can whole tomatoes, drained and chopped

2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth

4 cups chopped kale

1 (15.5-ounce) can navy beans or other small white beans, rinsed and drained

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