Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, sliced
1 medium carrot, chopped
1 teaspoon bottled minced garlic (2 cloves)
3 14-ounce cans reduced-sodium chicken broth
2 cups cut-up, peeled, and seeded butternut squash
1 14-1/2-ounce can fire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes, undrained
1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
1 small zucchini, halved lengthwise and sliced
1 cup small broccoli and/or cauliflower florets
1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Freshly shredded Parmesan cheese (optional)

Description

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