Ingredients

• 1 cup O&CO. Persiani Olive Oil (or any of your favorite O&CO. oils)
• 3 tbsp. O&CO. grassy olive oil
• 4 large Spanish onions, chopped
• 2 garlic cloves, minced
• 2 tsp. dried thyme
• 8 cups vegetable stock
• 1/2 head of cabbage, shredded
• 1 1/2 lb butternut squash, peeled and cut into 1 inch cubes
• 4 Red Bliss potatoes, cut into 1 inch cubes
• 2 cups spiral pasta
• 3 tbsp. tomato paste
• 1 1/2 tsp. O&CO. Fleur de Sel
• 1/2 tsp. freshly ground black pepper
• 2 jars O&CO. Pesto

Directions

1. Cook the pasta in a large pot of boiling water until al dente and set aside. Heat the 3 tbsp. oil in a large stock pot over medium heat and add the onion and garlic. Sauté until the onions are soft. Add the thyme and cabbage; sweat till wilted, about 5 min.
2. Add the stock, squash, potatoes and tomato paste and bring to a boil. Reduce heat and simmer for 20 minutes, or until squash & potato are tender.
3. Stir in the cook pasta and season with salt and pepper to taste.
4. To serve, ladle the soup into the serving bowls and garnish each serving with a dollop of pesto and a drizzle of Affiorato. Serve with O&CO. Mini-Crostini with Olive Oil.