Skip to content
Ingredients
- 1 medium butternut squash, peeled, deseeded and cubed
- 1 sweet onion finely chopped
- 5 cloves garlic chopped
- 1 zucchini sliced, halved and quartered
- 3 carrots peeled and chopped
- 1 tsp. crushed red pepper
- 1 tsp. fresh thyme
- 1 tsp. fresh oregano
- 15 oz. can Great Northern beans, drained and rinsed
- 28 oz. can crushed tomatoes
- 1 32 oz. carton veggie stock
- ½ cup ditalini pasta
- 3 oz. fresh spinach chopped
- Grated Parmesan for garnish
Preparation
- In large pot or Dutch oven heat 2 tbsp. olive oil over medium heat
- Add onion and cook 5 minutes until softened
- Add red pepper seeds, garlic, thyme, oregano, butternut squash and carrots stir and sauté’ for 5-10 minutes
- Add zucchini, beans, tomatoes and broth bring to slow simmer
- Add pasta and cook for 10 minutes, stir occasionally so pasta doesn’t stick to bottom of pan
- Add spinach cook until wilted, adjust seasoning and serve with grated parmesan
Scroll to Top
