Vegetables

• 2 tablespoons olive oil or avocado oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced into coins
• 2 stalks celery, sliced
• 1 small butternut squash, peeled and cubed (about 4 cups)
• 2 medium Yukon gold potatoes, diced
• 1 small sweet potato, peeled and diced
• 1 medium red bell pepper, chopped
• 1 cup green beans, chopped (fresh or frozen)
• 1 cup corn kernels (fresh or frozen)
• 2 cups kale or baby spinach, chopped
• 1 can (14.5 ounces) diced tomatoes, fire roasted if possible
• 1 can (15 ounces) cannellini beans or great northern beans, drained and rinsed
• 6 cups vegetable broth or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt (plus more to taste)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh sage, chopped or dried sage
• 1 tablespoon lemon juice or apple cider vinegar
• to taste grated Parmesan cheese for serving
• to taste red pepper flakes for serving
• 1 cup small pasta like ditalini or elbow macaroni, cooked separately if planning to freeze
• 1 cup cooked barley or farro
• 1 cup cooked shredded chicken