Name: Vegies overload soup recipe by salma abeer at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Ingredients: 3 can cannellini beans 1 can diced tomatoes 1 large onion 6 clove garlic 2 tsp. dried Italian seasoning Kosher salt and pepper 1 bulb fennel or 4 stalks celery ½ small Butternut Squash 1 medium zucchini 8 oz. broccoli rabe (thick stems removed) 1 c. frozen peas Olive oil and crusty bread, for serving

ABOUT Vegies overload soup RECIPE

Think vegies are boring try out this soup

Ingredients Serving: 8

3 can cannellini beans 1 can diced tomatoes 1 large onion 6 clove garlic 2 tsp. dried Italian seasoning Kosher salt and pepper 1 bulb fennel or 4 stalks celery ½ small Butternut Squash 1 medium zucchini 8 oz. broccoli rabe (thick stems removed) 1 c. frozen peas Olive oil and crusty bread, for serving

Instructions

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.
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 minutes. Add the fennel, squash, zucchini, and broccoli rabe and simmer, until vegetables are tender, 15 to 20 minutes. Stir in the peas and simmer until heated through. Serve the soup drizzled with olive oil and crusty bread, if desired.

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