Fall Vegetable Soup

Fall Vegetable Soup

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recipe image
Ingredients:

  • 1 Tbs. olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1 Tbs. minced fresh rosemary
  • 1⁄4 tsp. red pepper flakes
  • 2 lb. (1 kg) butternut squash, peeled, seeded and cut into 3⁄4-inch (2-cm) pieces
  • Salt and freshly ground pepper, to taste
  • 4 cups (32 fl. oz./1 l) vegetable stock, plus more as needed
  • 1 can (15 oz./470 g) cannellini beans, rinsed and drained
  • 1 bunch Swiss chard, tough stems removed, leaves coarsely chopped

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