Roasted Winter Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 can San Marzano Peeled Tomatoes, roasted6 carrots, chopped3 stalks celery, chopped3-4 whole peeled garlic cloves2 large onions, chopped3-4 large parsnips, cored & chopped10-20 mushrooms, halved3 C swiss chard, leaves coarsely chopped (chop & save stems)2 C kale, coarsely chopped2 cans cannellini white beans, rinsed2 large boxes Trader Joe's organic low sodium chicken broth4-5 tbsp olive oil (enough to coat veggies)Bundle of rosemary and thyme, tied with stringRed Pepper Flakes, to tasteSalt & Pepper to taste
Preheat the oven to 425 degrees.
Roast the carrots, celery, onion, parsnips, garlic, mushrooms, and swiss chard stems with 3 tbsp olive and salt oil until golden brown, about 45min. In a second roasting pan, lay the tomatoes flat on the pan and roast with 1 tbsp of olive oil and salt until charred.
Bring the broth to a slow boil and add the beans and red pepper flakes (if desired). Add the roasted veggies and return to a boil. Add the herb bundle and simmer for 30min. Add the swiss chard and kale and cook down until soft, approx 20min.
Serve with warm ciabatta roles.
Serving Size: Makes 10 hearty bowlfuls
Roast the carrots, celery, onion, parsnips, garlic, mushrooms, and swiss chard stems with 3 tbsp olive and salt oil until golden brown, about 45min. In a second roasting pan, lay the tomatoes flat on the pan and roast with 1 tbsp of olive oil and salt until charred.
Bring the broth to a slow boil and add the beans and red pepper flakes (if desired). Add the roasted veggies and return to a boil. Add the herb bundle and simmer for 30min. Add the swiss chard and kale and cook down until soft, approx 20min.
Serve with warm ciabatta roles.
Serving Size: Makes 10 hearty bowlfuls
Nutritional Info Amount Per Serving
- Calories: 211.9
- Total Fat: 6.0 g
- Cholesterol: 0.6 mg
- Sodium: 444.2 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 9.3 g
- Protein: 9.7 g
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