Roasted Vegetable Soup

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

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.


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    Roasted Vegetable Soup

    Recipe courtesy of Ina Garten