Roasted Vegetable Soup
- Number of Servings: 6
Ingredients
• Zucchini, 1 cup• Mushrooms, fresh, 4 medium,• Orange or Yellow Bell Pepper, 1/2• Asparagus, fresh, 1 spear, medium • Sweet Corn, Fresh, 3 ear, medium • Fire Roasted tomatoes, 1 can• Ro Tel Original diced tomatoes and green chilies• Chicken Broth, 2 cup (8 fl oz)• Cannellini Beans, 1 can• Baby Spinach, 1 cup
Dice veggies and coat vegetables with olive oil, salt and pepper. Roast vegetables in 400 degree oven until tender. Transfer Add Ro-Tel, chicken broth and spinach, simmer. Transfer 1/2 - 3/4 soup mixture to blender and process until small pieces. Add mixture back to pot and add Cannellini Beans. Simmer until hot.
Number of Servings: 6
Recipe submitted by SparkPeople user KIMTURNER0903.
Number of Servings: 6
Recipe submitted by SparkPeople user KIMTURNER0903.
Nutritional Info Amount Per Serving
- Calories: 112.9
- Total Fat: 1.1 g
- Cholesterol: 1.7 mg
- Sodium: 864.3 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.0 g
- Protein: 5.8 g
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