Zucchni & Yellow Squash Soup

Ingredients

• 1 whole Yellow Onion, Chopped
• 1 Tablespoon Grapeseed Or Olive Oil
• 1 whole Red Bell Pepper, chopped
• 3 whole Medium Zucchini Squash, Chopped
• 1 whole Yellow Squash, Chopped
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Parsley
• 1 teaspoon Paprika
• 1 can (15 Oz. Size) White Beans (white Kidney Or Cannellini Beans), Drained And Rinsed
• 1 can (14 1/2 Oz. Size) Diced Tomatoes
• 1 quart Chicken Or Vegetable Broth
• Salt And Ground Black Pepper To Taste

Preparation Instructions

Sauté the chopped onion in grapeseed or olive oil over medium high heat until translucent, about 8 minutes, stirring consistently. Add the chopped red bell pepper and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 5 minutes or so.

Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes. Add the cannellini beans, diced tomatoes, and chicken broth. Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.

Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread and/or a hearty chicken dish!