Roasted Vegetable Soup

Ingredients

• Olive oil
• 1 cup each roasted zucchini, eggplant, potatoes, onions, carrots and tomatoes
• 4 cups chicken stock
• 1 can cannelini beans
• 1 box Acini di Pepi or other short pasta
• 6 slices French bread
• 1 clove garlic, cut in half
• Parmesan cheese for garnish

Directions

In a large saucepan, heat 2 tablespoons olive oil. Add zucchini, eggplant, potatoes, onions and carrots. Heat through and then add 4 cups chicken stock, roasted tomatoes and 1 can cannelini beans. Bring to a boil, reduce heat and allow to simmer for 15 minutes. Add the pasta and let simmer.

Meanwhile, drizzle bread slices with olive oil and rub each with garlic. Toast for 5 minutes in a 400 degree oven. Serve soup garnished with crouton and grated parmesan.