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! Leek and potato soup and any soup with pasta and beans. She loves pasta e fagioli.
Warm, comforting and hearty pasta e fagioli, I can’t think of a better way to warm our tummies and enjoy a healthy meal. This soup is packed with some of my favorite seasonal fall produce: butternut squash and swiss chard. I love these together.
I made this vegetarian pasta e fagioli in my KitchenAid® 6.0Qt Cast Iron Cookware. This cast iron cookware allows for high-temperature cooking and is ideal for slow-cooking stews, soups and braised dishes on any cooktop stove, as well as roasts and baking in the oven. You can also use this for cobblers and cornbread! Bonus: The lid also doubles as a grill pan and can be used for grilling steaks, burgers, chicken, or vegetables. Isn’t that amazing?! This is the most versatile cast iron cookware ever!
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
- 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
- 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.