1 yellow onion diced

2 cloves garlic minced

1 green bell pepper chopped

2 medium carrots peeled and chopped

3 cups butternut squash chopped

1 zucchini chopped

1 teaspoon salt (or to taste)

1 teaspoon black pepper

15 ounces diced tomatoes (undrained)

6 cups chicken stock

2 tablespoons tomato paste

2 bay leaves

30 ounces cannellini or Great Northern beans (rinsed and drained)

1 cup macaroni pasta

1 cup frozen green beans

2 cups spinach or shredded green cabbage

1 tablespoon cooking oil

Optional garnishes: grated parmesan cheese chopped fresh parsley

Heat oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and garlic and stir for 2-3 minutes.

Add the rest of the vegetables (bell pepper, carrots, zucchini, butternut squash) and stir occasionally for 5-6 minutes or until the vegetables have softened slightly.

Add salt and pepper for seasoning.

Pour the canned tomatoes, chicken stock, tomato paste, and bay leaves into the pot and bring to a boil. Reduce the heat, cover, and leave to simmer for approximately 20 minutes.

Add the beans, pasta, and green beans and stir. Leave to simmer, covered, until the pasta is al dente, about 10-12 minutes.

Once the pasta is cooked through, add in the spinach and cook for 1 additional minute or until the spinach has wilted. If using cabbage, you may need to cook it for slightly longer until it is tender.

Garnish with grated parmesan cheese or parsley (optional) and serve warm.

*adapted from https://www.tastesoflizzyt.com/