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Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 small butternut squash, peeled and diced
  • 2 medium potatoes, diced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 zucchini, diced
  • 2 cups chopped kale (or spinach)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup small pasta (such as ditalini or elbow)
  • Grated Parmesan cheese for serving (optional)
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