Loaded with veggies
Nb persons: 0
Yield:
Preparation time:
Total time: 25 minutes
Source:
| Active Time: 5 minutes Makes: 9 Recipe Ingredients | |
| 3 cans (15.5 oz each) | cannellini beans, rinsed and drained |
| 1 can (14.5 oz) | diced tomatoes |
| 4 cups | water |
| 1 large | onion, chopped |
| 2 Tbsp | minced garlic |
| 2 tsp | dried Italian seasoning |
| 1 tsp | kosher salt, or to taste |
| 1/2 tsp | freshly ground black pepper |
| 1/2 bulb | fennel, chopped, or 4 cups chopped celery |
| 1/2 small | butternut squash, peeled and cut into 1/2-in. pieces, or 4 medium carrots, chopped |
| 1 medium | zucchini, (8 oz), halved lengthwise and sliced |
| 8 oz | broccoli rabe, (thick stems removed), cut crosswise into 1-in. strips, or 8 oz broccoli florets |
| 1 cup | frozen peas |
| Olive oil | |
Recipe Preparation
1. Purée beans and diced tomatoes with their juice in food processor, in batches, if necessary. Pour into a 6-qt pot. Stir in water, onion, garlic, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, 10 minutes.
2. Add remaining vegetables except peas. Simmer, covered, for 20 minutes or until vegetables are tender. Stir in peas and simmer for 3 minutes. Season with salt to taste.
3. Drizzle olive oil over each bowl of soup; serve with crusty bread, if desired.
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