Loaded Vegetable Soup

Serves: 8; Total Time: 25 min; Prep Time: 5 min; Calories 177

3 can(s) (15.5-oz each) cannellini beans (white beans), rinsed

1 can(s) (14.5-oz) diced tomatoes

1 large onion, chopped

6 clove(s) garlic, finely chopped

2 teaspoon(s) dried Italian seasoning

Kosher salt and pepper

1 bulb fennel or 4 stalks celery, cut into ¼-in. pieces

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

1 medium zucchini, halved lengthwise and sliced

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

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

Olive oil and crusty bread, for serving

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.

Loaded with Veggies Soup – Soup Recipes - Woman's Day