Rustic Fall Vegetable Soup
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 272 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 8 milligrams
- Sodium
- 483 milligrams
- Protein
- 12 grams
- Sugar
- 7 grams
- Total: 55 min
- Active: 15 min
Ingredients
1 tablespoon butter or olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 medium winter squash, peeled and diced
1 medium zucchini, diced
1 medium sweet potato, peeled and diced
1/2 cup orzo
1 (28-ounce) can crushed tomatoes
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
4 cups low-sodium chicken broth
Salt and freshly ground black pepper
Directions
- In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
- Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
- Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.