Yield: 8 - 10 Servings

Ingredients:

1 tbsp. Olive oil

1/3 cup Onion, dice

1/3 cup Carrot, diced

1/3 cup Celery, dice

3 each Garlic cloves, minced

1/3 tsp. Oregano

1/3 tsp. Thyme

1/3 tsp. Basil

1 each Bay leaf

1/2 cup Butternut squash, peeled, seeded and diced

1/2 cup Mixed vegetables (corn, green beans, peas)

2 quarts Vegetable stock or chicken stock

1 1/2 cup Zucchini squash, diced

1/2 cup Pasta, dry (short cut type- casarecci, fusili, rotelli)

1/2 cup Red kidney beans, canned

To season Salt

To season Fresh ground black pepper

1/4 cup Italian parley, chopped

Method:
Heat olive oil in a large soup pot. Add onion, carrot, celery, garlic,butternut squash and vegetables along with herbs. Saute over medium heat until vegetables are glazed. Add stock and pasta, bring to a simmer. Reduce heat and continue to simmer until pasta is “al dente” (slightly firm), stirring regularly. Add kidney beans and season with salt and pepper. Simmer for 20 - 25 minutes over low heat. For service, stir in chopped fresh Italian parsley, adjust seasoning if necessary. Portion into warm serving bowls or a soup tureen. Serve with sliced French baguette.