Heirloom Wheat Zucca with Butternut Squash, Kale and Cannellini Beans

Ingredients
16oz Pastificio Boulder Heirloom Wheat Zucca
2lbs of butternut squash, cubed
1/2 cup extra virgin olive oil
1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
5 garlic cloves, minced
1 can Cannellini beans, drained
4 cups stemmed and roughly chopped lacinato kale
4 cups vegetable broth
2 cups water
Salt, black pepper and red pepper flakes
Fresh sage leaves, finely chopped
Parmigiano Reggiano, freshly grated

Directions:
Turn oven on 350F, toss butternut squash with olive oil, sprinkle salt and pepper and place it on a parchment paper lined baking sheet. Roast for about 30.

In a cast iron pot sauté onions and celery in olive oil till golden, add garlic, stir and saute for a minute. Add broth, water, kale, cannellini beans, salt, pepper and red pepper flakes. Bring to a boil, add roasted butternut squash and fresh sage. Turn heat off, cover.

Cook pasta as per instructions to al dente, add to hot soup and ladle soup into pre warmed bowls.
Sprinkle the rest of the fresh sage, Parmigiano Reggiano and a drizzle of artisan finishing olive oil. Serve immediately.

Buon appetito!