Autumn Vegetable Soup

This #FoodieFriday, we're sharing this recipe for Autumn Vegetable Soup from the Illinois Extension.

Total Time: 60 Minutes
Preparation Time: 10 Minutes
Servings: 6

Ingredients

• 1 Tablespoon Olive Oil
• 1 Large Onion, Finely Chopped
• 1 Red Bell Pepper, Chopped
• 2 Teaspoons Dried Rosemary
• 1/4 Teaspoon Red Pepper Flakes
• 2 Pounds Butternut or other Hard-Shelled Squash
• 4 Cups Low-Sodium, Low-Fat Chicken Broth
• 15 Ounce Can of Cannellini Beans, Rinsed and Drained
• 1 Bunch of Swiss Chard, Tough Stems Removed, Coarsely Chopped

Directions

1. Warm oil in a large saucepan over medium heat. Add the onion, bell pepper, rosemary, and pepper flakes. Sauté until the onion and bell pepper are tender, about 12 minutes.
2. Add the squash and cook, stirring frequently, about 2 minutes.
3. Add the 4 cups broth and the beans. Bring to a boil, reduce the heat to simmer, stirring occasionally, about 25 minutes.
4. Add the chopped chard and simmer until wilted, about 5 minutes. Thin the soup with more broth if desired.

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