Winter Squash Soup with Pistachio Gremolata Recipe - Forks Over Knives

Ingredients

• 1 cup chopped onion
• 6 cloves garlic, minced
• 5 cups low-sodium vegetable broth
• 3 cups 1-inch cubed peeled butternut squash
• 1 1-lb. delicata squash, halved, seeded, and cut into 1-inch pieces (3 cups)
• 1 fennel bulb, cored and chopped (2 cups)
• 1 15-oz. can no-salt-added tomato sauce
• 1 14.5-oz. can fire-roasted diced tomatoes
• 1 cup chopped red bell pepper
• 2 teaspoons Italian seasoning, crushed
• ½ teaspoon crushed red pepper
• 12 oz. dry whole wheat cavatappi, rotini, or bow-tie pasta
• 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
• ¼ teaspoon sea salt
• ½ cup chopped fresh flat-leaf parsley
• ⅓ cup chopped pistachio nuts
• 1 teaspoon lemon zest