Ingredients
- 3 tablespoons olive oil
3 medium (about 6 ounces) carrots, peeled and diced
2 stalks celery, diced
1 medium (about 8 ounces) yellow onion, diced
kosher salt
3 large cloves garlic, minced
2 pounds butternut squash, peeled, seeded and cut into 1/2" cubes
One 28-ounce can San Marzano tomatoes
One 15-ounce can cannellini beans
8 cups low sodium chicken or vegetable broth
1 small head (about 8 cups) Savoy cabbage, core removed and leaves thinly shredded
1 bunch (about 6 cups) Swiss chard, stems discarded and leaves coarsely chopped
1 bay leaf
One 2" piece Parmigiano-Reggiano rind plus grated cheese for serving
freshly ground black pepper
Description
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