Root-Vegetable Minestrone

Ingredients

• 4 ounces angel hair pasta 
• 20 servings pepper black freshly ground
• 3  broccoli stems peeled sliced
• 3 cups butternut squash cubed peeled cut into 3/4-inch dice
• 2  carrots sliced
• 1 cup baby lima beans frozen
• 1 clove garlic minced
• 6 cups chicken broth low-sodium
• 0.3 cup olive oil extra-virgin
• 1 small onion finely chopped (small)
• 2  parsnips sliced
• 0.5 cup pecorino cheese freshly grated plus more for serving
• 1 sprig rosemary (small)
• 20 servings salt 

Equipment

• frying pan
• dutch oven

Directions

1. In a large Dutch oven or pot, heat 2 tablespoons of the olive oil.
2. Add the onion, garlic and rosemary and cook over moderate heat until the onion is softened.
3. Add the carrots, parsnips, broccoli stems and squash and cook for 1 minute.
4. Add the broth, season with salt and pepper and simmer until the vegetables are nearly tender, about 15 minutes.
5. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil.
6. Add the pasta and cook over moderately high heat, stirring frequently, until it is deeply golden, about 4 minutes.
7. Add the toasted pasta and the lima beans to the soup; cook until the pasta and vegetables are tender, 5 to 6 minutes. Discard the rosemary. Stir the cheese into the soup and serve, passing extra cheese at the table.