Roasted Tomato and Vegetable Soup

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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

1. 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.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)145,
  • Fat, total(g)5,
  • chol.(mg)3,
  • sat. fat(g)1,
  • carb.(g)20,
  • fiber(g)5,
  • pro.(g)7,
  • sodium(mg)392,
  • Percent Daily Values are based on a 2,000 calorie diet
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