Healthy vegetable soup with zucchini, yellow squash, beans, and more!
Add avocado oil and onion to a large pot and heat over medium. Sauté, stirring occasionally until onion is translucent, about 8 minutes. Add the chopped red bell pepper and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.
Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.
Add the cannellini beans, diced tomatoes, and broth. Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.
Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread.