Ingredients
1 onion
3 carrots
3 celery sticks
1 leek
6 garlic cloves
¼ cup butter
¼ cup flour
2 tsp salt
2 tsp pepper
2 tsp paprika
2 tsp oregano
28 oz crushed tomatoes
6 cups veggie broth
½ lb squash
1 cup ditalini
½ cup heavy cream
½ cup parmesean
2 tbsp basil
15 oz can great northern beans
Directions
Step 1
In a pot with oil, add onions, carrots, celery and leek. Cook over medium heat until the onions are translucent
1 onion
3 carrots
3 celery sticks
1 leek
Step 2
Add the garlic and the spice mix, stir to combine.
6 garlic cloves
2 tsp salt
2 tsp pepper
2 tsp paprika
2 tsp oregano
Step 3
Add the butter, when it melt, add the flour. Stir to combine
¼ cup butter
¼ cup flour
Step 4
Pour in the crushed tomatoes and veggie broth. Add the squash, bring to a boil. Cover and simmer for a half hour
28 oz crushed tomatoes
6 cups veggie broth
½ lb squash
Step 5
Add the ditalini and beans. Simmer until the pasta is cooked.
1 cup ditalini
15 oz can great northern beans
Step 6
Stir in cream, parmesan, and basil.
½ cup heavy cream
½ cup parmesean
2 tbsp basil
