Butternut Squash Pasta Fagioli Soup

This might have been the best soup I’ve had all season. I grew up eating and loving Pata Fagioli and this was my first time trying it at home.

This particular recipe is inspired by Jamie Olivers Angry Pasta Fagioli soup in new book “Ultimate Veg” !

Ingredients:

1/2 butternut squash (diced)

2 carrots

Olive Oil

1 can of fire roasted diced green chiles

1 onion

4 cloves of garlic

1/2 pound of whole grain penne

1 12oz can of plum tomatoes

1 can of cannellini beans

1 tablespoon of red wine vinegar

Lots of rosemary

Salt and pepper

Prep:

1. In a large pan, add diced carrot, butternut squash, 1/4 cup of olive oil, and the green chiles. Cook down for ten minutes and add salt and pepper.

2. Add chopped onion, minced garlic, salt and pepper. Cook for another ten minutes

3. Add penne, plum tomatoes, cannellini beans and 3 cups of water. Cover and let cook for 25 minutes.

4. Add salt, pepper, and rosemary and SERVE.

   The butternut squash made this recipe creamy, hearty, and flavorful!