Vegetable Soup, Devon's Homemade

3 oz grape or cherry tomatoes, halved
splash of olive oil
pinch of salt
pinch of ground black pepper
pink of ground corriander

1 tbsp, extra virgin olive oil
2 cloves garlic, diced small or pressed
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground corriander
1 tbsp dried thyme
1/4 tsp dried basil
1/4 tsp dried parsley
2 stalks celery, chopped
1 medium onion, chopped
3 medium carrots, sliced
2 small red potatoes, chopped
1.5 cups cauliflower, chopped
1 14.5 oz can diced tomatoes
1 14.5 oz can red kidney beans
4 cups vegetable stock
1.5 cups water

Halve fresh grape tomatoes and toss with a small amount of olive oil, salt, pepper, and ground corriander (not included in recipe). Roast at 400 degrees for 15 to 20 minutes.

Chop celery, onions, carrots, cauliflower, and red potatoes to similar size. Add to large pot with 1 tablespoon olive oil, salt, fresh ground black pepper, dried thyme, basil and parsley. Add garlic. Let cook until slightly soft or onions turn translucent.

To the pot add canned tomatoes, fresh tomatoes, kidney beans, vegetable stock and water. Bring to a boil and simmer for 15 to 20 minutes.

Add your choice of pasta and cook until al dente; approximately 6 to 8 minutes.

Garnish with parmesan cheese.

Serving Size: Makes approximately 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DELISE808.