Autumn Vegetable Soup

INGREDIENTS

• 1 Tbs. olive oil
• 1 large yellow onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 1 Tbs. minced fresh rosemary
• 1/4 tsp. red pepper flakes
• 2 lb. hard-shelled squash such as butternut, peeled, seeded and cut into 3/4-inch pieces
• Coarse kosher salt and freshly ground black pepper, to taste
• 4 cups low-sodium chicken broth, plus more as needed
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 1 bunch Swiss chard, tough stems removed, leaves coarsely chopped