Ingredients

2   tablespoons olive oil 1-1/4   cups diced onions 2   celery ribs, sliced (1 cup) 3/4   cup diced carrots 2   garlic cloves, pressed 6   cups low-sodium chicken broth 2   cups peeled, cut-up butternut squash 1   can (14-1/2 oz.) fire-roasted diced tomatoes, undrained 1   can (15-1/2 oz.) cannellini beans, drained 1   zucchini, seeded and diced (1-1/2 cups) 1   cup broccoli florets 1   cup cauliflower florets 1-1/2   teaspoons chopped fresh oregano 1/8   teaspoon freshly ground pepper   Freshly grated Parmesan cheese

Description

2   Tablespoons Olive Oil 1-1/4   Cups Diced Onions 2   Celery Ribs, Sliced (1 Cup) 3/4   Cup Diced Carrots 2   Garlic Cloves, Pressed 6  

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