[Ingredients]
3 tablespoons olive oil
1 large onion, chopped
1 small butternut squash, peeled and chopped in 1-inch pieced
2 medium carrots, peeled and diced
1 small rutabaga, peeled and chopped
1 large celery stalk, diced
1/2 teaspoon dried marjoram
Kosher salt and freshly ground black pepper
1 15-oz. can diced tomatoes, drained
6 large kale leaves, thinly sliced
1 15 oz. cannellini beans, rinsed and drained
2 quarts chicken stock or water
1/4 to 1/2 pounds raw pasta (macaroni, shells, etc.)
3 tablespoons chopped parsley
Grated Parmesan, for serving
1 large onion, chopped
1 small butternut squash, peeled and chopped in 1-inch pieced
2 medium carrots, peeled and diced
1 small rutabaga, peeled and chopped
1 large celery stalk, diced
1/2 teaspoon dried marjoram
Kosher salt and freshly ground black pepper
1 15-oz. can diced tomatoes, drained
6 large kale leaves, thinly sliced
1 15 oz. cannellini beans, rinsed and drained
2 quarts chicken stock or water
1/4 to 1/2 pounds raw pasta (macaroni, shells, etc.)
3 tablespoons chopped parsley
Grated Parmesan, for serving
[Directions]
1) Gather these tools: cutting board, chef's knife, dry and wet measuring cups, measuring spoons, can opener, stockpot, wooden spoon
2) Over medium heat, add olive oil to a large stockpot. Then add the onion, butternut squash, carrots, rutabaga, celery, dried marjoram, salt and pepper to taste. Cook, stirring occasionally, until the onion softens and turns golden brown, about 5 minutes.
3) Add the tomatoes, kale, cannellini beans, and chicken stock. Bring to a boil and then add the pasta. Reduce the heat to low and simmer for 15-20 minutes, or until all the vegetables are tender when pierced with a knife.
4) Taste the broth and season with additional salt and pepper. Stir in the chopped parsley. Serve with Parmesan cheese sprinkled on top each portion.
2) Over medium heat, add olive oil to a large stockpot. Then add the onion, butternut squash, carrots, rutabaga, celery, dried marjoram, salt and pepper to taste. Cook, stirring occasionally, until the onion softens and turns golden brown, about 5 minutes.
3) Add the tomatoes, kale, cannellini beans, and chicken stock. Bring to a boil and then add the pasta. Reduce the heat to low and simmer for 15-20 minutes, or until all the vegetables are tender when pierced with a knife.
4) Taste the broth and season with additional salt and pepper. Stir in the chopped parsley. Serve with Parmesan cheese sprinkled on top each portion.
