1small yellow squashsliced and halved (moon shape)
1medium zucchinisliced and halved
2medium carrotssliced and halved
2stalks celerysliced and halved
6cupschicken stock
1.5cupsfire roasted crushed tomatoes
2Tablespoonstomato paste
14.5ounce can cannelini beans
1cupNapa cabbagechopped
1cupcellentani noodlesor any elbow shaped noodle
1bay leafsplit in half
1Tablespoondried basilcrushed in your hand
Instructions
Heat 2 Tablespoons of olive oil in a large Dutch oven. Add onions and pancetta and cook for 3 - 5 minutes on medium-high heat.
Add the garlic, squash, zucchini, carrots and celery. Cook for 7 - 10 minutes stirring occasionally.
Next, add the chicken stock, tomatoes, tomato paste, bay leaf, and basil. Stir and cook for 10 minutes.
Add the cabbage, beans, and noodles and simmer for 12 - 15 minutes, or until the noodles are cooked al dente.
Turn off heat, and let sit for 10 minutes before serving.
Notes
Feel free to use any shape of noodle that has a cooking time on the package of 10 to 11 minutes.
For Paleo, substitute compliant bacon for the pancetta {contains dextrose and sodium nitrates} and omit the noodles or substitute thinly sliced potatoes.
For Vegan, omit the bacon and substitute vegetable stock for the chicken stock.