Winter Minestrone

In a large Dutch oven (or other pot with a lid), heat the olive oil over medium heat. Add the ham and cook for 3-4 minutes or until it just begins to brown. Add the onion, carrots, parsnips, celery, sweet potatoes, winter squash and garlic to the pot. Season with salt and pepper. Saute until the onions become translucent, about 7-8 minutes.

Sprinkle the veggies with herbs de Provence, and add the tomato paste. Stir to combine and cook until the tomato paste reaches a deep red color, about 3-4 minutes.

Now, gently stir in the diced tomatoes and chicken broth. Add the bay leaf to the pot, and season again with salt and pepper. Bring to a boil, then reduce the heat to a simmer and cover. Cook for 35-40 minutes.

While the soup is simmering, prepare your pasta. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions for al dente. Remove from heat and drain. Set aside.

Once your soup has simmered, add the drained pasta and both types of beans to the pot. Stir to combine. Add the fresh kale and the basil and cook until heated through and the kale or spinach has wilted.

Keep warm on the stove until you are ready to serve. Sprinkle with Parmesan and enjoy!