Ingredients
2mediumcarrots,diced
1mediumyellow onion,chopped
1tbspolive oil
3clovesgarlic,minced
6cupslow-sodium vegetable broth
2½cupsyukon gold potatoes,¾ inch diced
2½cupsbutternut squash,¾ inch diced
1mediumzucchini,ends trimmed, sliced into half moons or quarters
14½oztomatoes,(1 can), diced
2½tspfresh rosemary,finely minced, or oregano, or 1 tsp dried rosemary
2½tspfresh thyme,minced, or 1 tsp dried thyme
2bay leaves
salt and freshly ground black pepper
⅔cupditalini pasta,dry, optional
2cupskale,packed chopped, thick ribs removed
14½ozred kidney beans,(1 can) or white kidney beans, drained and rinsed
parmesan cheese,Shredded, optional for serving
Preparation
Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute for 3 minutes then add garlic and saute for 1 minute longer.
Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste.
Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium-low and simmer for about 15 minutes until veggies are nearly tender.
Stir in kale and kidney beans and cook for 5 minutes more until kale is tender. Remove bay leaves, serve warm with parmesan cheese.
