Roasted Tomato and Vegetable Soup

Makes: 8 servings

Prep: 25 mins
Cook: 40 mins

Ingredients

2 tablespoons olive oil
1 1/4 cups diced onions
2 celery ribs, sliced (1 cup)
3/4 cup diced carrots
2 garlic cloves, pressed
6 cups low-sodium chicken broth
2 cups peeled, cut-up butternut squash
1 ounce can (14-1/2 oz.) fire-roasted diced tomatoes, undrained
1 ounce can (15-1/2 oz.) cannellini beans, drained
1 zucchini, seeded and diced (1-1/2 cups)
1 cup broccoli florets
1 cup cauliflower florets
1 1/2 teaspoons chopped fresh oregano
1/8 teaspoon freshly ground pepper
Freshly grated Parmesan cheese

Directions

In a large saucepan, heat oil over medium heat. Add onions, celery, carrots, and garlic and cook, 5 minutes. Add broth, squash, and tomatoes and bring to a boil, 10 minutes. Reduce heat and simmer, partially covered, 20 minutes. Add beans, zucchini, broccoli, cauliflower, oregano, and pepper and cook 5 minutes more. Garnish each serving with Parmesan cheese. Makes 8 servings.