Ingredients
1/4 c. extra-virgin olive oil
1 small onion
1 clove garlic
1 sprig rosemary
2 carrots
2 parsnips
3 broccoli stems or 1 kohlrabi
1 lb. butternut squash
6 c. low-sodium chicken broth
salt
Freshly ground black pepper
4 oz. angel hair pasta
1 c. frozen baby lima beans
1/2 c. freshly grated pecorino cheese
Preparation
Step 1In a large Dutch oven or pot, heat 2 tablespoons of the olive oil. Add the onion, garlic, and rosemary and cook over moderate heat until the onion is softened. Add the carrots, parsnips, broccoli stems, and squash and cook for 1 minute. Add the broth, season with salt and pepper and simmer until the vegetables are nearly tender, about 15 minutes.Step 2Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the pasta and cook over moderately high heat, stirring frequently, until it is deeply golden, about 4 minutes.Step 3Add the toasted pasta and the lima beans to the soup; cook until the pasta and vegetables are tender, 5 to 6 minutes. Discard the rosemary. Stir the cheese into the soup and serve, passing extra cheese at the table. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
