Fall Vegetable Soup

1 Tbsp. olive oil
1 large onion, finely chopped
1 red bell pepper, seeded and chopped
1 Tbsp. fresh rosemary, minced
1/4 tsp. red pepper flakes
2 lb. butternut squash, peeled and cut into 3/4″ chunks
Salt and pepper to taste
4 cups low-sodium chicken broth, plus additional as needed
1 can (15-oz.) cannellini beans, rinsed and drained
1 bunch Swiss chard, tough stems removed, coarsely chopped

Heat olive oil in a large pan over medium heat. Add onion, bell pepper, rosemary and red pepper flakes. Sauté until the onion and bell pepper are tender, about 10 minutes. Add the squash, season with salt and pepper and cook, stirring frequently, until the squash starts to soften, about 2 minutes. Add the broth and the beans. Bring to a boil, reduce heat and simmer, stirring occasionally, until the squash is tender, about 20 minutes.

Add the chard and simmer until wilted, about 3 minutes. Thin with more broth if desired. Taste and adjust seasoning, and serve.

Serves 4 to 6
WW Points per 4 servings: 6
WW Points per 6 servings: 4