Roasted Winter Vegetable Soup

1 can San Marzano Peeled Tomatoes, roasted
6 carrots, chopped
3 stalks celery, chopped
3-4 whole peeled garlic cloves
2 large onions, chopped
3-4 large parsnips, cored & chopped
10-20 mushrooms, halved
3 C swiss chard, leaves coarsely chopped (chop & save stems)
2 C kale, coarsely chopped
2 cans cannellini white beans, rinsed
2 large boxes Trader Joe's organic low sodium chicken broth
4-5 tbsp olive oil (enough to coat veggies)
Bundle of rosemary and thyme, tied with string
Red Pepper Flakes, to taste
Salt & Pepper to taste

Try roasting the kale and swiss chard leaves for a completely different but delish flavor!

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