Ingredients
1/4 cup minced fresh parsley + more for garnish
1/2 pound cooked elbow pasta
2 to 3 cups swiss chard (any kind), leaves only chopped
3 1/2 cups vegetable broth + more if needed
2 (15-ounce) cans cannellini beans, rinsed
2 (28-ounce) cans crushed tomatoes
1 teaspoon dried oregano
1 small butternut squash, peeled and cubed (at least 3 cups)
4 garlic cloves, minced
Salt and pepper, to taste
Salt and pepper, to taste
2 celery ribs, diced
1 onion, peeled and diced
1 to 2 tablespoons extra-virgin olive oil
Step by step
Using your KitchenAid® 6.0Qt Cast Iron Cookware over medium high heat, heat the olive oil for a minute or two. Add the onions and celery and cook, stirring often, until beginning to soften, for about 5 to 7 minutes. Season with salt and pepper.
Stir in the minced garlic, butternut squash and oregano and cook until fragrant and the butternut squash have softened a bit, for about 6 to 8 minutes.
Add in the crushed tomatoes, beans and the vegetable broth and bring to a boil. Add the swiss chard, mix in well and then reduce the heat to low and let simmer for about 15 to 20 minutes.
Add in the cooked pasta and mix well and let cook for about 3 to 5 minutes, or until heated through. Stir in the parsley and season with more salt and pepper to taste. Garnish with more fresh parsley before serving.