Ingredients
- 1 teaspoon avocado or olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cups 1/2-inch chopped carrots
- 2 cups 1/2-inch chopped celery
- 2 1/2 cups 1/2-inch diced butternut squash
- 1 (26 oz.) box crushed or diced tomatoes (such as Pomi)
- 32 oz. vegetable broth
- 2 (15 oz.) cans white beans, drained and rinsed
- 1 cup shell pasta (or bowties)
- 1 tablespoon chopped fresh thyme
- 2 sprigs fresh rosemary, chopped
- 1 tablespoon dried oregano
- 5 oz. baby spinach
- salt and pepper to taste
- fresh parsley
- 1/2 cup fresh pesto (store bought or homemade)
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