# Components:
→ Aromatics and Foundation Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 1 small fennel bulb, diced, optional
06 - 2 medium parsnips, diced
07 - 2 cups diced butternut squash
08 - 2 cups chopped savoy cabbage or kale
09 - 2 cloves garlic, minced
→ Broth and Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried thyme
12 - ½ teaspoon dried rosemary
13 - 1 bay leaf
14 - 1 teaspoon salt, plus more to taste
15 - ½ teaspoon freshly ground black pepper
16 - 1 (14.5 ounce) can diced tomatoes with juice
17 - 6 cups vegetable broth
→ Legumes and Starch
18 - 1 (15 ounce) can white beans (cannellini or Great Northern), drained and rinsed
19 - 1 cup small pasta (ditalini, elbow, or small shells)
→ Garnishes
20 - 2 tablespoons chopped fresh parsley
21 - Grated Parmesan cheese, for serving, optional
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, celery, and fennel (if using). Sauté for 5 minutes until softened.
02 - Add diced parsnips, butternut squash, and minced garlic. Cook for an additional 3 minutes.
03 - Stir in dried oregano, thyme, rosemary, bay leaf, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add canned diced tomatoes with their juice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
05 - Add chopped cabbage or kale, drained and rinsed white beans, and pasta. Simmer uncovered for 10–12 minutes, stirring occasionally, until the pasta and vegetables are tender.
06 - Remove the bay leaf. Taste and adjust salt and pepper as needed.
07 - Stir in fresh parsley. Ladle into bowls and top with grated Parmesan cheese, if desired.
