Print Recipe

Vegetarian Pasta e Fagioli

Course: Main
Author: Hip Foodie Mom

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.