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Ingredients

• 2 tablespoons olive oil
• 1 sweet onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 clove garlic, chopped fine
• 1 winter squash, about 2 pounds, peeled, seeded and cut into 1-inch chunks
• ½ teaspoon dried oregano or basil
• 1 pinch hot pepper flakes (optional)
• 1 bay leaf
• 2 branches of fresh thyme
• 1 can plum tomatoes in their juice, crushed
• 2 cups cooked white (cannelliini) beans
• ½ pound green beans, trimmed and cut into 1-inch pieces
• ½ bunch kale or ½ head of cabbage, cut into bite sized pieces
• 3 cups cooked pasta (optional)
• Sea salt and freshly ground pepper
• To serve:
• Extra virgin olive oil
• Grated Parmesan cheese (optional)

Description

This Vegetarian Variation Of The Classic Italian “big Soup” Is A Hearty And Delicious One-pot Meal. We’ve Made This Without Pasta, And With Rice Noodles For A Gluten-free Option, And It Is As Delicious As The More Traditional

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