Autumn Vegetable Soup


  • 1 Tbs. olive oil
  • 1 large yellow onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1 Tbs. minced fresh rosemary
  • 1/4 tsp. red pepper flakes
  • 2 lb. hard-shelled squash such as butternut, peeled, seeded and cut into 3/4-inch pieces
  • Coarse kosher salt and freshly ground black pepper, to taste
  • 4 cups low-sodium chicken broth, plus more as needed
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • 1 bunch Swiss chard, tough stems removed, leaves coarsely chopped


Succulent White Beans, Sweet Winter Squash And Bright Chard Simmer Together In This Meatless Main-course Soup. It’s The Perfect Dish To Make In The Fall When The Hard-shelled Squashes Appear At The Market. Serve With Hunks Of Hearty Bread.

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