• 4 Tbsp. Olive Oil
• 1 Large Onion- diced
• 2 Cloves Garlic- minced
• 1/2 Fennel Bulb- finely chopped
• 1 Celery Stalk- finely chopped
• 2 Carrots- diced
• 1 Cup Butternut Squash or Pumpkin- chopped
• 2 Medium Yukon Gold Potatoes- cubed
• 2 Zucchini- quartered and thickly sliced
• 1 Bunch Swiss Chard- coarsely chopped
• 1 Small Bok Choi- coarsely chopped
• 2 Cans (14 oz) Whole Peeled Tomatoes- crushed by hand
• 1 Can (15 oz) Beans- drained and rinsed
• 3 Tbsp. Parsley- chopped
• 4 Cups Vegetable Broth
• 2 Cups Water
• Grated Parmesan

Heat olive oil. Add onions, garlic, red pepper flakes, fennel, celery, carrots, squash and potatoes. Saute 10 mins. until caramelized. Add tomatoes and broth. Add water, partially cover and simmer for 20 mins. Add zucchini, beans, bok choi and parsley. Season with salt and pepper. Simmer partially, covered for 10mins. Serve in bowls and sprinkle with parmesan cheese.