INGREDIENTS
•
2tablespoonsolive oil
•
1medium onion, chopped
•
kosher salt and black pepper
•
114.5-ounce can diced tomatoes
•
1small butternut squash (about 1 1/2 pounds), cut into 1-inch pieces
•
3medium carrots, chopped
•
115-ounce can navy beans, rinsed
•
13-inch piece Parmesan rind (optional), plus grated Parmesan for serving
•
1/2cupsmall pasta shells
•
1/4Savoy cabbage, chopped
•
crusty bread, for serving