INGREDIENTS
5 oz
Baby spinach
1
Bay leaf
2 cups
Butternut squash
2 15 ounce cans
Cannellini beans
3
Carrots
3
Celery stalks
4 cloves
Garlic
1 tsp
Thyme, dried
26 oz
Tomatoes, with juices
1
Yellow onion
1
box Vegetable broth
1/2 cup
Pesto
2 cups
Pasta, cooked small
1 dash
Red pepper flakes
1 tsp
Sea salt