Loaded-with-Veggies Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Doubting vegetables can be delicious? Try this filling soup, with cannellini beans and loads of veggies—butternut squash, fennel, zucchini, broccoli rabe, onion, tomatoes and peas—that's spiced with Italian seasoning.
Ingredients
3 can cannellini beans
1 can diced tomatoes
1 large onion
6 clove garlic
2 tsp. dried Italian seasoning
Kosher salt and pepper
1 bulb fennel or 4 stalks celery
1/2 small butternut squash
1 medium zucchini
8 oz. broccoli rabe (thick stems removed)
1 c. frozen peas
Olive oil and crusty bread, for serving
Instructions
In a food processor, working in batches if necessary, purée the beans and diced tomatoes (and their juices). Transfer the mixture to a 6-qt pot.
Add the onion, garlic, Italian seasoning, 1 tsp salt, 1/2 tsp pepper and 4 cups water and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
Add the fennel, squash, zucchini, and broccoli rabe and simmer, until vegetables are tender, 15 to 20 minutes. Stir in the peas and simmer until heated through. Serve the soup drizzled with olive oil and crusty bread, if desired.
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