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Loaded-with-Veggies Soup

  • 8servings
  • 25minutes
  • 177calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 can(s) (15 1/2-oz each) cannellini beans , rinsed

  2. 1 can(s) (14 1/2-oz) diced tomatoes

  3. 1 large onion , chopped

  4. 6 clove(s) garlic , finely chopped

  5. 2 teaspoon(s) dried Italian seasoning

  6. Kosher salt and pepper

  7. 1 bulb fennel or 4 stalks celery , cut into 1/4-in. pieces

  8. 1/2 small butternut squash , peeled and cut into 1/2-in. pieces

  9. 1 medium zucchini , halved lengthwise and sliced

  10. 8 ounce(s) broccoli rabe (thick stems removed) , cut crosswise into 1-in. strips, or 8 oz broccoli florets

  11. 1 cup(s) frozen peas , halved lengthwise and sliced

  12. Olive oil and crusty bread, for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add the onion, garlic, Italian seasoning, 1 tsp salt, ½ tsp pepper and 4 cups water and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

  3. 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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