Harvest Hearty Bean and Squash Soup

1. Warm Olive Oil and Sauté Vegetables

Start by warming a tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion, chopped red bell pepper, minced rosemary, and red pepper flakes to the pan. Sauté these ingredients for about 12 minutes, stirring occasionally, until the onion and bell pepper are tender and fragrant. This step is crucial as it builds a flavorful base for your soup.

2. Add Squash and Season

Add the pieces of squash to the saucepan, along with a pinch of coarse kosher salt and some freshly ground black pepper. Cook for about 2 minutes, allowing the squash to start softening slightly, which will help it cook more evenly in the broth.

3. Add Broth and Beans, Simmer

Pour in the 4 cups of low-sodium chicken broth and add the rinsed and drained cannellini beans. Bring the mixture to a boil, and then reduce the heat to let it simmer for 25 minutes. This simmering time allows the flavors to meld beautifully and ensures the squash becomes tender.

4. Add Swiss Chard

In the final minutes of cooking, stir in the coarsely chopped Swiss chard. Let it cook for about 3 minutes, just until the chard wilts and is incorporated into the soup. If you find the soup is too thick for your liking, feel free to add a bit more broth to reach your desired consistency.

5. Adjust Seasoning and Serve

Before serving, taste the soup and adjust the seasoning with more salt and pepper if necessary. Ladle the soup into warmed bowls and enjoy the rich, hearty flavors of your homemade Harvest Hearty Bean and Squash Soup.