September Vegetable Soup
Prep Time
15 minutes
Prep Notes
Don't you just love a chunky
Cooking Time
30 minutes
Yields
6-8 servings
Ingredients
1 tablespoon evoo
1 large onion chopped
2 garlic cloves smashed and chopped
2 cups butternut squash 1-inch cubes
2 cups sweet potatoes 1- inch cubes
4-8 Roma tomato chopped or a 14 ounce can diced tomatoes
1 teaspoon Herbs de Provence
5-6 cups swiss chard or kale stems removed roughly chopped
2 cans cannellini beans
2 bay leaves
64 ounces low sodium vegetable broth, water or chicken broth
handful chopped parsley for serving
sea salt pepper to taste
Directions
In a large pot heat evoo on medium high. Stir in onion, garlic, potatoes, and squash saute' 4-5 minutes.
Add swiss chard stir until wilted toss in beans bay leaf and spices stir to combine.
Mix in tomatoes and bring to a boil. Reduce heat a simmer for 10-15 minutes or until potatoes are soft.
Season with sea salt and pepper to taste
Serve with a sprinkle of chopped parsley.