Source: Real Simple online
2 TB olive oil
1 cup chopped onion
1 can (15 oz) diced tomatoes
32 oz. vegetable broth
2 cups water
1 small butternut squash, peeled & cut into 1 inch chunks
3 carrots, diced
1 can (15 0z) navy beans, drained & rinsed
1 cup cooked pasta shells
1 cup shredded green cabbage (loosely packed)
1. If needed, cook pasta shells according to package directions.
2. Heat oil in large pot; saute onion until fragrant. Add tomatoes & simmer until thickened, about 6 minutes.
3. Add broth, water, squash, & carrots; bring to a boil. Reduce heat & simmer until vegetables are tender, about 25 minutes. Add beans, pasta, & cabbage; simmer until heated through.
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