1/2 c chopped butternut squash
1/2 c diced, peeled zucchini
1/ tbsp chopped garlic
2 tbsp olive oil
1 large (28 oz) can peeled tomatoes
1 can light red kidney beans
1 tbsp Italian seasoning
2 c broth. I used vegetarian chicken broth.
1 c water
3/4 c mini penne
Heat olive oil. Add onion, zucchini, and squash. Saute about 7 minutes. Add the garlic and Italian seasoning. Saute a couple minutes more. Add the broth and water. Heat to boiling, reduce and simmer for about 7 minutes or until tender. Add the tomatoes and kidney beans.
Heat back to boiling.
Add the penne, cook til al dente.
Top with grated Parmesan cheese.
Serve with crusty French bread, what else?
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