A good way to use up your “Basket of the Week”, or clean out the refrigerator. This recipe could easily be vegetarian by using vegetable broth in place of chicken broth. Makes a lot and freezes well.
1 T olive oil
1 c chopped onion (candy onion)
1 c sliced carrot
3/4 c sliced celery
3 cups diced tomato (or large can crushed tomatoes)
2 c diced butternut squash
2 c water
1/2 tsp salt
1/4 tsp pepper
2 cans chicken broth (or vegetable broth)
1 can cannellini beans (rinsed)
1 can red beans (rinsed)
2 minced garlic cloves
2 c chopped cabbage
2 c spinach (chopped)
1/2 small uncooked pasta/macaroni
2 tsp dried sage
3/4 tsp thyme
2 bay leaves
1 tsp oregano
1/4 c fresh parmesan cheese
Heat oil in large pot and add onion, carrots, celery and sauté for 6 minutes. Add tomatoes, squash, water, salt and pepper, chicken broth, garlic and bay leaves. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Stir in rest of vegetables, beans and pasta. Cover and cook 5 minutes or until pasta is done. Stir in remaining herbs. Garnish with parmesan cheese. Ready to serve.
Tags: bay leaf, Butternut Squash, cabbage, candy onion, cannellini beans, carrots, celery, chicken broth, Garlic, oregano, Parmesan cheese, Pasta, red beans, sage, spinach, thyme, Tomatoes
