INGREDIENTS
4 oz
pancetta
2 cloves
garlic
1 large
red onion
2
carrots
3 stalks
celery
1 large
potato
2 cups
pumpkin
2 cups
butternut squash
28 oz
plum tomatoes
1 tbsp
oregano
1
bay leaf
28 oz
canned red kidney beans
5 cups
vegetable stock
4 cups
kale
1 cup
orzo
1 cup
parmesan
4 tbsp
olive oil
3 tsp
sea salt