Little Star Pasta with Fall Vegetables (or "Accidental" fall pasta)

Some times accidents in the kitchen make the best meals. This week, I set out to make a fall vegetable soup that was something like what I had seen in a magazine. I decided to add pasta to make it a little more substantial, but when I had a low pasta to liquid ratio, it ended up cooking more like a risotto. All of the liquid was absorbed and I had a super flavorful and healthy dish that could have fed a huge crowd. There were at least 10 servings, if I had to guess. I used De Cecco "Stellette" pasta, which are tiny stars, so the kids found them fun to eat. I was also able to incorporate a lot of vegetables. My kids didn't eat the greens, but they dug the carrots, tomatoes, and butternut squash.

Little Star Pasta with Fall Vegetables (or "Accidental" fall pasta)

Timing - 40 minutes

Ingredients
2 T extra virgin olive oil
1 onion, chopped
3 carrots, chopped
2 cloves garlic, minced
4 sprigs fresh thyme
2.5 cups butternut squash, cut into 1/2 inch dice
1/2 t allspice
pinch of cayenne pepper
2 teaspoons kosher salt
1 can diced tomatoes, with their juice (14.5 oz)
6 cups low sodium chicken stock
1 bunch kale, chopped
1 can cannelini beans, drained
1 lb stellette pasta (orzo might also work)

How to Make
Heat the oil in a large soup pan or dutch oven with a lid over medium-high heat. Saute the carrots and onion for about 6 minutes until they are starting to soften. Add the garlic and stir for about one minute.

Stir in the thyme, squash, allspice, cayenne, salt, tomatoes and stock. Bring to a boil and then simmer 10 minutes with the lid closed.

Add the kale and cook, uncovered for 3 minutes. Add the beans and pasta and stir and then cook for about 8 minutes more. Turn off the heat and let any remaining liquid absorb into the pasta.

Serves 8-10 (I am guessing - but it probably could serve that many)