Autumn Vegetable Soup
Rhea's Rundown
White beans, winter squash, and chard come together in this savory and versatile soup. The base is a combination of onion, bell pepper, rosemary, pepper flakes, and chicken oth. You can add sausages to the mix for a richer, heartier soup. You can also experiment with the thickness of the soup by adding less or more oth. The author adds that this soup is a great way to make use of leftover pasta, meat, or chicken. Serve it with your favorite rustic ead; I paired it with a wheat sourdough. Since the original recipe is meatless vegetarians need only substitute vegetable oth.
Ingredients – Serves 4-6
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 tablespoon minced fresh rosemary
- ¼ tsp. red pepper flakes
- 2 pounds hard-shelled squash such as butternut, peeled, seeded and cut into ¾-inch pieces
- Coarse kosher salt and freshly ground black pepper, to taste
- 4 cups low-sodium chicken oth, plus more as needed
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 1 bunch Swiss chard, tough stems removed, leaves coarsely chopped
Directions
1. In a large saucepan over medium heat, warm the olive oil. Add the onion, bell pepper, rosemary and red pepper flakes, and sauté until the onion and bell pepper are tender, about 12 minutes. Add the squash, season with salt and black pepper and cook, stirring frequently, until the surface of the squash starts to soften, about 2 minutes. Add the 4 cups oth and the beans. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, about 25 minutes.
2. Add the chard and simmer until wilted, about 3 minutes. Thin the soup with more oth if desired. Taste and adjust the seasonings with salt and black pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4 to 6.
Kidd, Kristine. “Autumn Vegetable Soup.” Weeknight Fresh + Fast. Weldon Owen, Inc. and Williams-Sonoma, Inc. San Francisco, California. 2011
Rhea Torreon
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