Bean Squash soup

Ingredients

• 1 tablespoon grapeseed oil (or olive oil)
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 3 medium sized zucchini, chopped
• 1 yellow squash, chopped
• 1 can cannellini beans (15 ounces), drained and rinsed
• 1 can diced tomatoes (14.5 ounces)
• 1 quart chicken broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Sauté the chopped onion in 1 tablespoon of 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.
2. 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.
3. Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread and/or a hearty chicken dish!

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