INGREDIENTS
1 cup
dried cannellini beans
1
yellow onion, small dice
4
carrots, small dice
4
garlic cloves, minced
2
sprigs fresh rosemary, chopped
1
small butternut squash, small diced {or any other winter squash}
1
fennel bulb, small dice
2 cups
loosely packed spinach leaves, rough chopped
2
bay leaves
3 tbsp
olive oil
3 1/2 cups
water
1 1/2 tsp
salt
pepper
parmesan cheese for serving