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.