Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 large onion , chopped

  3. 1 small butternut squash , peeled and chopped in 1-inch pieced

  4. 2 medium carrots , peeled and diced

  5. 1 small rutabaga , peeled and chopped

  6. 1 large celery stalk, diced

  7. 1/2 teaspoon dried marjoram

  8. Kosher salt and freshly ground black pepper

  9. 1 15-oz. can diced tomatoes , drained

  10. 6 large kale leaves, thinly sliced

  11. 1 15 oz. cannellini beans , rinsed and drained

  12. 2 quarts chicken stock or water

  13. 1/4 to 1/2 pounds raw pasta ( macaroni , shells, etc.)

  14. 3 tablespoons chopped parsley

  15. Grated Parmesan , for serving

Instructions Jump to Ingredients ↑

  1. Gather these tools: cutting board, chef's knife, dry and wet measuring cups, measuring spoons, can opener, stockpot, wooden spoon 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.

  2. 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.

  3. Taste the broth and season with additional salt and pepper. Stir in the chopped parsley. Serve with Parmesan cheese sprinkled on top each portion.


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