Color & Control:

Fall Vegetable Soup

This hearty vegetable soup is balanced by leafy greens, hearty beans, and brightly colored vegetables. Leftover pasta makes a great addition too, if you like. Do make enough for leftovers—the flavor deepens each time this soup is reheated.


1 Tbs. olive oil

1 large onion, finely chopped

1 red bell pepper, seeded and chopped

1 Tbs. fresh rosemary, minced

1⁄4 tsp. red pepper flakes

2 lb. (1 kg) butternut squash, peeled, seeded and cut into 3⁄4-inch (2-cm) pieces

Salt and freshly ground pepper, to taste

4 cups (32 fl. oz./1 l) vegetable stock, plus more as needed

1 can (15 oz/470 g) cannellini beans, rinsed and drained

1 bunch Swiss chard, tough stems removed, leaves coarsely chopped


In a large saucepan over medium heat, warm the oil. Add the onion, bell pepper, rosemary and red pepper flakes. Sauté until the onion and bell pepper are tender, about 12 minutes. Add the squash, season with salt and pepper and cook, stirring frequently, until the squash starts to soften, about 2 minutes. Add the stock and the beans. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the squash is tender, about 25 minutes.

Add the chard and simmer until wilted, about 3 minutes. Thin with more stock if desired. Taste and adjust the seasoning, ladle into warmed bowls and serve. Serves 4 to 6.

Soruce: Williams Sonoma

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