Ingredients

2 tablespoons olive oil

1 1/2 cups chopped onion

1 large carrot, chopped

1 large celery stalk, chopped

3 tablespoons chopped fresh Italian parsley, divided

2 garlic cloves, chopped

3/4 teaspoon minced fresh rosemary

1/2 teaspoon dried thyme

1 bay leaf

2 tablespoons tomato paste

1 3/4 cups 1/2-inch cubes peeled butternut squash (8 ounces)

1 28-ounce can Italian-style tomatoes in juice, drained (juice reserved), tomatoes chopped

2/3 cup drained canned white beans

2/3 cup drained canned kidney beans

2/3 cup drained canned garbanzo beans

1/2 cup dry white wine

1 cup vegetable broth

2 tablespoons whipping cream

• 8 ounces dried pappardelle or other wide noodles, such as mafaldine
• 1 1/2 cups grated Parmesan cheese (about 5 ounces), divided

Description

Butternut Squash And A Variety Of Beans Give This Vegetarian Dish Its Hearty Texture.

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