Autumn Vegetable Soup
    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.
    5. Preparation time: 5-10 minutes

From Flavors of Fiesta by University of Illinois Extension

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