Step 1

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.

Step 2

Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.

Step 3

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.

Step 4

Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread.