Dinner

Roasted Tomato and Vegetable soup is for Dinner.

Roasted Tomato and Vegetable soup takes 30 minutes to prepare.

Roasted Tomato and Vegetable soup takes 25 minutes to cook.

Roasted Tomato and Vegetable soup makes 8 servings.

The ingredients for Roasted Tomato and Vegetable soup are:

* 1 tablespoon oil, olive
* 1 medium onion(s), chopped
* 1 stalk(s) celery, sliced
* 1 medium carrot(s), chopped
* 1 teaspoon garlic, minced
* 3 can(s) broth, reduced-sodium chicken, 14 ounces each
* 2 cup(s) squash, butternut, cut-up, peeled, and seeded
* 14 1/2 ounce(s) tomatoes, fire-roasted, diced, or diced tomatoes, undrained
* 1 can(s) beans, white kidney, 15-19 ounces, rinsed and drained
* 1 small zucchini, halved lengthwise and sliced
* 1 cup(s) broccoli florets
* 1 tablespoon oregano, fresh, or 2 teaspoons dried oregano, crushed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper, black
* cheese, shredded Parmesan

Here is how you make Roasted Tomato and Vegetable soup:

This is from www.everydayhealth.com and it allows 8 portions:Recipe Tip:Slow Cooker Version: Omit olive oil. In a 3 1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.Preparation1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.Number of Servings: 8Recipe submitted by SparkPeople user BUENO40.

The nutritional information for Roasted Tomato and Vegetable soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 97.2

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 769.2 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 4.4 g
• Protein: 5.6 g

The dietary needs meet for Roasted Tomato and Vegetable soup is Vegetarian