Rustic Fall Vegetable Soup

Name: Rustic Fall Vegetable Soup
Ingredients: 1 tablespoon butter or 1 tablespoon olive oil; 1 medium yellow onion, diced; 1 garlic clove, minced; 1 medium winter squash, peeled and diced; 1 medium zucchini, diced; 1 medium sweet potato, peeled and diced; 1/2 cup orzo pasta; 1 (28 ounce) can crushed tomatoes; 1 teaspoon dried thyme leaves; 1 teaspoon dried rosemary; 4 cups low sodium chicken broth; salt & freshly ground black pepper; sliced crusty bread, for serving

13 ingredients

3 steps

Ingredients

1 tablespoon butter or 1 tablespoon olive oil
1 medium yellow onion, diced
1 garlic clove, minced
1 medium winter squash, peeled and diced
1 medium zucchini, diced
1 medium sweet potato, peeled and diced
1/2 cup orzo pasta
1 (28 ounce) can crushed tomatoes
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
4 cups low sodium chicken broth
salt & freshly ground black pepper
sliced crusty bread, for serving

Directions

1

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.
2

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.
3

Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.