Squash Lover's Minestrone

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion (diced; about 1 cup)
• 2 medium carrots (peeled & diced; about 1 cup)
• 1 stalk celery (diced; abou 1/2 cup)
• 2 garlic cloves (peeled and minced; about 1 tablespoon)
• 4 cups low-sodium vegetable broth
• 15 ounces fire-roasted diced tomatoes (1 can)
• 15 ounces cooked kidney beans (1 can; drained and rinsed)
• 2 Yukon gold potatoes (diced; about 2 cups (optional))
• 2 cups diced butternut squash (from 1/2 small squash)
• 1/s teaspoon kosher salt (plus more to taste)
• 1 parmesan rind (about the size of a domino)
• 1 small zucchini (diced; about 1 cup)
• 1 cup pasta (choose a small to medium tubular pasta like macaroni, penne, casarecce, torchio etc - though any pasta will do)
• 1 ounce baby spinach (lightly chopped; about 1 cup packed)
• 1/4 cup flat-leasf Italian parsley (chopped)
• Additional freshly shredded parmesan cheese (for topping)

Instructions

1. 1

   Add olive oil to a large pot over medium-low heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, 7-8 minutes. Add the garlic and cook, stirring frequently, for another minute, until fragrant.

2. 2

   Stir in the broth, tomatoes, kidney beans, potatoes (if using), salt, and pepper. Drop in the parmesan rind. Increase heat to high and bring just to a boil. Reduce heat to low until the soup is at a simmer. Let simmer for about 20 minutes, until the potato (if using) is tender.

3. 3

   Stir in the zucchini and pasta. Cook for another 8-10 minutes, just until the pasta is barely tender.

4. 4

   Remove from heat. Stir in the spinach and parsley until wilted. Taste and add salt and pepper if desired.

5. 5

   Ladle into bowls and pass with plenty of parmesan and crusty bread.