# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 3 cups butternut squash, peeled and cubed
07 - 1 medium zucchini, diced
08 - 1 can (14 ounces) diced tomatoes
09 - 4 cups kale, stems removed and leaves chopped
→ Legumes & Grains
10 - 1 can (15 ounces) cannellini beans, drained and rinsed
11 - 1 cup small pasta (ditalini or elbow macaroni)
→ Liquids & Seasonings
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary
17 - Salt and pepper to taste
→ Optional Garnishes
18 - Freshly grated Parmesan cheese
19 - Chopped fresh parsley
20 - Crusty bread for serving
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add butternut squash and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
04 - Pour in diced tomatoes, vegetable broth, bay leaf, oregano, thyme, and rosemary. Bring to a boil.
05 - Reduce heat to low, cover the pot, and cook for 15 minutes until the squash is just tender.
06 - Add cannellini beans, pasta, and kale. Simmer uncovered for 10 to 12 minutes until pasta is cooked and kale is wilted.
07 - Remove bay leaf. Season with salt and pepper to taste.
08 - Ladle into bowls and top with Parmesan and parsley if desired. Serve with crusty bread.
