Roasted Vegetable Soup Recipe
Servings: 4
Ingredients
- Â Â Extra virgin olive oil
- 1 c. roasted zucchini
- 1 c. roasted eggplant
- 1 c. roasted potatoes
- 1 c. roasted onions
- 1 c. roasted carrots
- 1 c. roasted tomatoes
- 4 c. chicken stock
- 1 can cannelini beans
- 1 box Acini di Pepi or possibly other short pasta
- 6 slc French bread
- 1 x garlic clove cut in half
- Â Â Parmesan cheese for garnish
Directions
- In a large saucepan, heat 2 Tbsp. extra virgin olive oil. Add in zucchini, eggplant, potatoes, onions and carrots. Heat through and then add in 4 c. chicken stock, roasted tomatoes and 1 can cannelini beans. Bring to a boil, reduce heat and allow to simmer for 15 min. Add in the pasta and let simmer.
- Meanwhile, drizzle bread slices with extra virgin olive oil and rub each with garlic. Toast for 5 min in a 400 degree oven.
- Serve soup garnished with crouton and grated parmesan.
- This recipe yields 4 to 6 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 505g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 20 | 6% |
| Total Fat 2.28g | 3% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1026mg | 43% |
| Potassium 773mg | 22% |
| Total Carbs 69.61g | 19% |
| Dietary Fiber 6.6g | 22% |
| Sugars 7.35g | 5% |
| Protein 15.74g | 25% |
