• 3 cups butternut squash (peeled, seeded and cut into 1/2 inch pieces)
• 3 carrots (chopped, about 2 cups)
• 5 stalks celery (chopped, about 2 cups)
• 1 large yellow onion (or white onion, chopped, about 1 1/2 cups)

Prep the vegetables and set aside.

• 1 Tbsp olive oil
• 4 garlic cloves (minced, or finely diced, or 1 tsp garlic powder)

Add oil to a large pot or Dutch oven over medium heat.

Add the garlic and prepped vegetables and saute for about 10 minutes, stirring occasionally, until vegetables begin to soften.

• 1 (28 oz) can diced tomatoes (no salt added)
• 6 cups low-sodium chicken broth (or vegetable broth)
• 1 tsp salt (or less, if broth, beans and tomatoes are not low-sodium)
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes

Add to the pot and stir to combine.  Bring to a boil, then reduce heat and simmer uncovered for about 10 minutes.

(NOTE: you can substitute 2 tsp of Italian seasoning for the dried thyme and dried oregano.)

• 1 cup whole wheat pasta (uncooked, such as elbow or rotini, or quick-cooking brown rice)

Add while the soup is simmering and cook 10 minutes more until the pasta is al dente (tender but firm).

• 4 cups kale (stems removed and leaves chopped)
• 1 (15 oz) can cannellini beans (no salt added, rinsed and drained)

Add to the soup and continue simmering 2 minutes until heated through.

• 1/4 cup parmesan cheese (shredded, OPTIONAL)

Serve bowls of soup topped with 2 tsp of Parmesan if desired.