As a kid, I loved watching my mom in the kitchen cooking. Throwing a little salt in, stirring and throwing in more stuff and mixing again. She never used measuring spoons or cups. She just knew. My mother worked full-time and ran a business of her own, but always found the time to cook for us. In the fall and winter, I especially enjoyed the Korean soups my mom would make for us. Nothing says comfort to me more than soup.
And now, with kids of my own, it’s no surprise to me that soup is my oldest daughter’s favorite! 
I made this vegetarian pasta e fagioli in my 
The first official day of autumn is right around the corner so grab this cast iron cookware from KitchenAid and get some pasta e fagioli going!
Vegetarian Pasta e Fagioli
Ingredients
- 1 to 2 tablespoons extra-virgin olive oil
- 1 onion peeled and diced
- 2 celery ribs diced
- salt and pepper to taste
- 4 garlic cloves minced
- 1 small butternut squash peeled and cubed (at least 3 cups)
- 1 teaspoon dried oregano
- 2 28-ounce cans crushed tomatoes
- 2 15-ounce cans cannellini beans, rinsed
- 3 1/2 cups vegetable broth + more if needed
- 2 to 3 cups swiss chard any kind, leaves only chopped
- ½ lb. cooked elbow pasta
- 1/4 cup minced fresh parsley + more for garnish
Instructions
- To see the full recipe card and instructions, please visit The Kitchenthusiast.
To see the full recipe card and instructions, please visit KitchenAid’s blog, The Kitchenthusiast.
Disclosure: This is a sponsored post in partnership with KitchenAid. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love.
