INGREDIENTS
1 tbsp
olive oil
1
large or 2 small onions (chopped)
4
stalks celery
5
large carrots (sliced)
3
garlic cloves (peeled and finely chopped or grated)
1/2 tsp
salt (divided)
1/4 tsp
freshly ground black pepper
14 oz
butternut squash (peeled and cut into bite-size chunks)
8 oz
rutabaga or turnip (peeled and cut into bite-size chunks)
8 oz
white sweet potato (peeled and cut into bite-size chunks)
8 cups
vegetable stock
2
bay leaves
1
sprig of fresh dill
4
sprigs fresh parsley
12 oz
green beans (cut into 1/2 inch pieces)
2 cups
small pasta (cooked according to package directions)
1 tsp
fresh parsley (chopped for garnish)