Ingredients:

  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, diced
  • 2 medium Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 3 cups Butternut Squash, peeled, seeded, and diced into 1/2-inch pieces
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (15 oz) can Cannellini Beans, rinsed and drained
  • 6 cups Low Sodium Vegetable Broth
  • 1 cup Water
  • 1 large Bay Leaf
  • 1/2 cup Small Pasta (Ditalini or Elbow Macaroni)
  • 4 cups Kale or Swiss Chard, stems removed and roughly chopped
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • Salt and Freshly Ground Black Pepper, to taste
  • Freshly grated Parmesan Cheese (optional, for serving)

Instructions:

  1. Heat olive oil in a large heavy-bottomed Dutch Oven or stockpot over medium heat. Add onion, carrots, and celery. Sauté gently for 8–10 minutes until vegetables begin to soften.
  2. Add minced garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Stir in the diced butternut squash and the can of diced tomatoes (with juice). Cook for 2 minutes, stirring occasionally.
  4. Pour in the vegetable broth and water. Add the bay leaf. Bring the mixture to a boil, then immediately reduce heat to a gentle simmer. Cover partially and cook for 15–20 minutes, or until the squash is tender.
  5. Stir in the rinsed cannellini beans and the small pasta. Continue to simmer, uncovered, for another 8–10 minutes, stirring occasionally, until the pasta is perfectly al dente.
  6. Stir in the chopped kale or chard. Cook just until wilted and bright green, about 3–5 minutes.
  7. Remove the bay leaf. Taste the soup thoroughly and adjust seasoning aggressively with salt and pepper. Ladle into bowls and finish with fresh parsley and grated Parmesan cheese, if desired.