Loaded-with-Veggies Soup


  • 3 can(s) (15.5-oz each) cannellini 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
  • + 5 more ingredients
    • ½ small butternut squash, peeled and cut into ½-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 ...

View full recipe at SpringPad


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