Lunch: Loaded-with-Veggies Soup

Recipe by Woman's Day Kitchen Doubting vegetables can be delicious? Try this filling soup, with cannellini beans and loads of veggies—butternut squash, fennel, zucchini, broccoli rabe, onion, tomatoes and peas—that's spiced with Italian seasoning.

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Loaded-with-Veggies Soup

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

3 can cannellini beans
1 can diced tomatoes
1 large onion
6 clove garlic
2 tsp. dried Italian seasoning
Kosher salt and pepper
1 bulb fennel or 4 stalks celery
1/2 small butternut squash
1 medium zucchini
8 oz. broccoli rabe (thick stems removed)
1 c. frozen peas
Olive oil and crusty bread, for serving

Instructions

In a food processor, working in batches if necessary, purée the beans and diced tomatoes (and their juices). Transfer the mixture to a 6-qt pot.
Add the onion, garlic, Italian seasoning, 1 tsp salt, 1/2 tsp pepper and 4 cups water and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
Add the fennel, squash, zucchini, and broccoli rabe and simmer, until vegetables are tender, 15 to 20 minutes. Stir in the peas and simmer until heated through. Serve the soup drizzled with olive oil and crusty bread, if desired.

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