Minestrone soup 

1 yellow onion
3 stalks of celery
1 zucchini
3 carrots
1/2 butternut squash
4 cloves of garlic
1 can of white beans
2 tbs olive oil
2 tbs butter
2 tbs kosher salt
Parmesan cheese
1 can diced tomatoes
3 cups chicken broth
1/2 lemon
2 tbs basil pesto
4 cup baby kale
1 tbs thyme
1 tbs rosemary
Dice all your veggies and crush/mince garlic
Drain and wash beans
In a large pot add butter and oil and heat on medium high heat until melted, then add onions, carrot and celery. Cook until onion is translucent.
Add your butternut squash and cook for about 3 minutes then add your garlic and zucchini with thyme and rosemary and cook until soft.
Add your tomatoes with the juices as well as your broth and beans.
Reduce heat to medium low, cover and let simmer for 30 minutes.
Remove lid and stir in pesto and baby kale with the juice from the lemon and cook until greens wilt.
Using a ladle, fill a bowl and garnish with fresh shredded Parmesan.