Autumn Minestrone Soup

Serves:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 small butternut squash, peeled and chopped in 1-inch pieced
• 2 medium carrots, peeled and diced
• 1 small rutabaga, peeled and chopped
• 1 large celery stalk, diced
• 1/2 teaspoon dried marjoram
• Kosher salt and freshly ground black pepper
• 1 15-oz. can diced tomatoes, drained
• 6 large kale leaves, thinly sliced
• 1 15 oz. cannellini beans, rinsed and drained
• 2 quarts chicken stock or water
• 1/4 to 1/2 pounds raw pasta (macaroni, shells, etc.)
• 3 tablespoons chopped parsley
• Grated Parmesan, for serving