- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 3 tablespoons chopped fresh Italian parsley, divided
- 2 garlic cloves, chopped
- 3/4 teaspoon minced fresh rosemary
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 3/4 cups 1/2-inch cubes peeled butternut squash (8 ounces)
- 1 28-ounce can Italian-style tomatoes in juice, drained (juice reserved), tomatoes chopped
- 2/3 cup drained canned white beans
- 2/3 cup drained canned kidney beans
- 2/3 cup drained canned garbanzo beans
- 1/2 cup dry white wine
- 1 cup vegetable broth
- 2 tablespoons whipping cream
- 8 ounces dried pappardelle or other wide noodles, such as mafaldine
- 1 1/2 cups grated Parmesan cheese (about 5 ounces), divided
- Heat oil in heavy large pot over medium heat. Add onion, carrot, celery, 2 tablespoons parsley, garlic, rosemary, thyme, and bay leaf. Sauté until vegetables begin to brown, about 8 minutes. Add tomato paste; stir 1 minute. Add squash; stir 1 minute. Add chopped tomatoes and all beans; stir 1 minute. Add wine and simmer 2 minutes. Mix in broth, cream, and reserved tomato juice. Simmer until sauce thickens, stirring occasionally, about 20 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before using.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to same pot. Add sauce; toss over medium heat until coated. Transfer to large bowl. Sprinkle with 1/2 cup cheese and 1 tablespoon parsley. Serve, passing remaining 1 cup cheese separately.