Plus it's flexible - use whatever vegetables you have on hand
Here's how I made this batch:
Saute onions (2 small or one lg) and pressed garlic (plenty - 3 or 4 cloves) for a few minutes. Add seasonings - a couple of large pinches of dried basil and oregano plus some hot pepper flakes. Saute a little more and throw in cubed pumpkin (or squash), sliced carrots and sliced cabbage. I would add green beans here but I didn't have any - stir fry a minute. Add a can of chopped tomatoes and enough chicken broth to cover the vegetables and give enough liquid. Cook until the veggies are tender then add a can of white beans (drained and rinsed) and a couple handfuls of chopped greens. I also added some leftover cooked chicken breast. Cook until greens wilt. Add more broth as needed.
Perfect sprinkled with Parmesan and served with crusty bread