A hearty Italian soup that tastes better each time it's reheated.


  • 1-2 tablespoons olive oil
  • 1/3 cup chopped red onion
  • 2 garlic cloves, peeled and minced
  • 2 cups peeled butternut cubes
  • 1 medium potato, peeled and cubes
  • 2 celery stalks, chopped
  • 1/3 cup chopped carrots
  • 3/4 cup chopped green beans, fresh or frozen
  • 1 1/2 cups corn kernels, fresh or frozen
  • 2 tablespoons tomato paste
  • 1 28-ounce can whole tomatoes, with liquid
  • 3 cups chicken or vegetable stock
  • 1 1/2 cups water
  • 1 cup cannellini beans
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 cup ring or ditalini pasta
  • salt and pepper to taste
  • shaved or grated Parmesan cheese (optional)


  1. Heat the olive oil in a large pot over medium heat.
  2. Sweat the onions, celery, and garlic for 2-3 minutes, or until they start to become translucent.
  3. Add the potatoes, squash, and carrots, and cook for 2-3 minutes more.
  4. Add the remaining ingredients (except for pasta and cheese). Cover and over medium high heat, bring to a boil. Reduce heat to medium and simmer, partially covered, until the vegetables are fork tender.
  5. Bring back to a boil, uncovered. Add pasta. Lower heat and simmer uncovered until pasta is al dente. Check seasoning.
  6. Remove bay leaves before ladling into bowls. Top with cheese if desired.


All cubes should be bite-sized, as the soup will not be processed.

Add frozen or fresh spinach when adding pasta if desired.

The pasta and beans will continue to absorb liquid for a while, so you may need to add more water or stock when reheating.

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