1 1/2 cups chopped yellow onions
1 can of peas and carrots
2 cups (1/2-inch) diced celery (3 stalks)
1 acorn squash, roasted, peeled, chopped
1 1/2 tablespoons minced garlic (4 cloves)
2-3 Tbsp thyme, rosemary and sage
2 14.5 oz cans diced tomatoes, with juice
4 cups low sodium, fat free chicken broth
1 bay leaf
Freshly ground black pepper
2 tsp of red pepper flakes (optional)
1 15 oz can of red kidney beans, drained
1 package of Swiss chard.
Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the onions, carrots, peas, celery, garlic, red pepper flakes and herbs and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Meanwhile, in an oven preheated to 375F, roast 1 acorn squash
Add the tomatoes, chicken broth, chicken, the bay leaf, 1 Tbsp salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans and Swiss chard and roasted, cubed squash. Continue to cook till the chard wilts and soup comes to desired consistency.
Serve hot with crusty, buttery bread !