Butternut Minestrone – Love This Cookbook

Ingredients

• 2 Tablespoons extra-virgin olive oil
• 1 sweet onion (diced)
• 2 garlic cloves (minced)
• Kosher salt and freshly ground pepper
• 3/4 cup diced carrots
• 2 cups cubed butternut squash
• 1 Tablespoon maple syrup
• 1 Parmesan cheese rind if you have it
• 2 14 ounce cans cannellini beans (drained and rinsed)
• 2 14 ounce cans fire roasted diced tomatoes
• 6 cups low sodium vegetable stock
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried oregano
• pinch freshly ground nutmeg
• 1 cup Ditalini pasta
• 6 cups fresh baby spinach
• Saved Parmesan, for topping