1 small butternut squash (about 1 1/2 pounds), cut into 1-inch pieces
3 medium carrots, chopped
1 15-ounce can navy beans, rinsed
1 3-inch piece Parmesan rind (optional), plus grated Parmesan for serving
1/2 cup small pasta shells
1/4 Savoy cabbage, chopped
crusty bread, for serving
Sat fat 2g
How to Make It
Heat oil in a large pot over medium heat. Add the onion, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring frequently, until soft, 8 to 10 minutes.
Add the tomatoes (and their juices) and simmer until thickened, 6 to 8 minutes. Add the squash, carrots, beans, 6 cups water, and Parmesan rind, if desired, and bring to a boil. Simmer, stirring occasionally, until the vegetables are tender, 20 to 25 minutes. Add the pasta and cabbage. Simmer until the pasta is tender.
Serve topped with grated Parmesan and with crusty bread on the side.