Appetizers / Soups / Salads

Roasted Winter Vegetable Soup is for Soup.

Roasted Winter Vegetable Soup takes 20 minutes to prepare.

Roasted Winter Vegetable Soup takes 90 minutes to cook.

Roasted Winter Vegetable Soup makes 12 servings.

The ingredients for Roasted Winter Vegetable Soup are:

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

Here is how you make Roasted Winter Vegetable Soup:

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

The nutritional information for Roasted Winter Vegetable Soup is:

• Servings Per Recipe: 12
• 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

The dietary needs meet for Roasted Winter Vegetable Soup is Vegetarian