Autumn Vegetable Soup

Ingredients
  • 1 Tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, chopped
  • 2 teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes
  • 2 pounds butternut or other hard-shelled squash
  • 4 cups low-sodium low fat chicken broth
  • 1 – 15 ounce can cannellini beans, rinsed and drained
  • 1 bunch 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.
  5. Preparation time: 5-10 minutes
Prep Time
0 min
Nutrition Facts
  • Servings per Recipe: 6 servings
    • Calories: 175
    • Calories from Fat: 32
  • Total Fat: 4
  • Cholesterol: 0 mg
  • Sodium: 345 mg
  • Carbohydrate: 30 g
  • Dietary Fiber: 7 g
  • Protein: 7 g
  • Exchange: 2 starch, 1 fat
  • Carbohydrate Units: 2